Zucchini Herb Pancetta Frittata (Printable Version)
Light Italian-style frittata with zucchini, pancetta, and herbs. Ready in 35 minutes.
# What You 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
# How to Make It:
01 - Preheat your oven to 375°F.
02 - In a large ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Add the pancetta and cook until crisp, about 3-4 minutes. Remove with a slotted spoon and set aside.
03 - Add the remaining olive oil to the skillet. Sauté the chopped onion for 2 minutes until translucent. Add the zucchini and cook for 5-6 minutes, stirring occasionally, until tender but not mushy.
04 - In a large bowl, whisk together eggs, milk, Parmesan, parsley, basil, salt, and pepper.
05 - Add the cooked pancetta back to the skillet with the vegetables. Pour the egg mixture over the contents in the skillet, gently stirring to distribute evenly.
06 - Cook on the stove over medium heat for 3-4 minutes, until the edges start to set.
07 - Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the center is just set and the top is lightly golden.
08 - Let cool for a few minutes before slicing. Serve warm or at room temperature.
# Expert Advice:
01 -
- The combination of crisp pancetta and tender zucchini creates this perfect contrast in every bite
- It comes together in under 40 minutes but tastes like something from a restaurant brunch
- You can serve it warm room temperature or cold which makes it incredibly forgiving for hosting
02 -
- An ovenproof skillet is non negotiable here because transferring a partially cooked frittata to another dish usually ends in a mess
- Do not overcook it in the oven because the eggs will continue setting as they rest and you want them silky not rubbery
03 -
- Pat the zucchini slices dry with a paper towel before cooking to prevent excess moisture from making the frittata soggy
- Let the cooked vegetables cool slightly before adding the eggs so they do not start cooking prematurely