Zucchini Herb and Pancetta Frittata (Printable)

Savory Italian frittata with tender zucchini, fresh herbs, and crispy pancetta

# What You’ll Need:

→ Vegetables

01 - 2 medium zucchini, thinly sliced
02 - 1 small yellow onion, finely chopped

→ Meats

03 - 3.5 ounces pancetta, diced

→ Eggs and Dairy

04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 1/2 cup grated Parmesan cheese
07 - 2 tablespoons olive oil

→ Fresh Herbs

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh basil, chopped
10 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

→ Seasoning

11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper

# Steps:

01 - Preheat oven to 350°F, positioning a rack in the middle.
02 - Heat 1 tablespoon olive oil in a 9-inch oven-safe nonstick skillet over medium heat. Add pancetta and cook for 3-4 minutes, stirring, until crisp. Remove pancetta with a slotted spoon and set aside, leaving the fat in the pan.
03 - Add the remaining 1 tablespoon olive oil, zucchini, and onion. Sauté for 5-6 minutes until the vegetables are soft and lightly golden.
04 - In a large bowl, whisk together eggs, milk, Parmesan, herbs, salt, and pepper until well combined.
05 - Stir the cooked pancetta into the zucchini-onion mixture. Pour the egg mixture evenly over the vegetables and pancetta in the skillet.
06 - Cook on the stovetop for 2-3 minutes until the edges begin to set.
07 - Transfer the skillet to the oven. Bake for 10-12 minutes, or until the frittata is puffed and just set in the center.
08 - Let cool for a few minutes, then slice into wedges and serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like something from an Italian trattoria
  • The combination of crisp pancetta and tender zucchini creates perfect texture contrast
  • Leftovers travel beautifully for next day lunches
02 -
  • An oven safe skillet is essential since the frittata starts on the stove and finishes under the broiler
  • Letting the frittata rest for a few minutes after baking makes slicing much cleaner
  • The center continues cooking slightly as it rests so remove from oven while still slightly wobbly
03 -
  • Precook vegetables thoroughly to prevent excess moisture from making the frittata soggy
  • Use a skillet with a completely flat bottom to ensure even baking thickness

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