Zucchini Herb and Pancetta Frittata (Print Version)
Light Italian frittata with tender zucchini, crispy pancetta, and fresh herbs perfect for any meal.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchinis, thinly sliced
02 - 1 small yellow onion, finely chopped
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh basil, chopped
→ Meats
05 - 3.5 ounces pancetta, diced
→ Dairy & Eggs
06 - 6 large eggs
07 - 1/4 cup whole milk
08 - 1/3 cup grated Parmesan cheese
→ Pantry
09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Preheat oven to 375°F.
02 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Add pancetta and cook until crisp, about 3-4 minutes. Remove with slotted spoon and set aside.
03 - Add remaining olive oil to skillet. Sauté chopped onion for 2 minutes until translucent. Add zucchini and cook for 5-6 minutes, stirring occasionally, until tender but not mushy.
04 - Whisk together eggs, milk, Parmesan, parsley, basil, salt, and pepper in a large bowl until well combined.
05 - Return cooked pancetta to skillet with vegetables. Pour egg mixture over skillet contents, stirring gently to distribute evenly.
06 - Cook over medium heat for 3-4 minutes until edges begin to set.
07 - Transfer skillet to preheated oven. Bake for 8-10 minutes until center is just set and top is lightly golden.
08 - Let cool for a few minutes before slicing. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The way crisp pancetta and creamy eggs create this incredible balance of textures in every single bite
- Its the perfect lazy brunch dish that looks impressive but comes together in under 40 minutes
- Leftovers taste even better the next day, making it ideal for meal prep
02 -
- Overcooking the zucchini before adding the eggs will make them watery and ruin the texture
- Letting the frittata rest for at least 5 minutes after baking is crucial for clean slices
- Always check that your skillet is truly ovenproof before putting it in a 400°F oven
03 -
- Pat your cooked vegetables dry with paper towels before adding the egg mixture if they seem watery
- Grate your own Parmesan instead of buying pre grated for much better flavor and melting