Zucchini Herb and Pancetta Frittata (Printable)
Savory Italian-style egg dish with tender zucchini, crispy pancetta, and fresh herbs. Perfect for any meal.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, thinly sliced
02 - 1 small yellow onion, finely chopped
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh chives, chopped
→ Meats
05 - 3.5 ounces pancetta, diced
→ Dairy & Eggs
06 - 8 large eggs
07 - 1/4 cup whole milk
08 - 1/4 cup grated Parmesan cheese
→ Pantry
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
# How To Make It:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in an oven-safe, nonstick skillet over medium heat.
03 - Add pancetta and cook for 3–4 minutes until golden and crisp. Remove and set aside, leaving the fat in the pan.
04 - Add onion and zucchini to the pan. Sauté for 5–7 minutes until soft and lightly golden.
05 - In a large bowl, whisk together eggs, milk, Parmesan, salt, and pepper. Stir in parsley and chives.
06 - Return pancetta to the skillet, spreading it evenly with the vegetables. Pour the egg mixture over the vegetables and pancetta, gently stirring to distribute evenly.
07 - Cook on the stove for 2–3 minutes until edges begin to set.
08 - Transfer skillet to the oven and bake for 10–12 minutes, or until the frittata is set in the center and lightly golden.
09 - Remove from oven, let rest for 2 minutes, then slice and serve warm or at room temperature.
# Expert Suggestions:
01 -
- The combination of crispy pancetta and tender zucchini creates this perfect contrast in every bite that keeps everyone coming back for seconds.
- It somehow manages to taste fancy enough for brunch guests while being practically foolproof even on sleepy mornings.
02 -
- Overcooking makes frittatas rubbery and dry, so pull it from the oven the moment the center is just set and still slightly jiggly.
- Using a truly oven-safe skillet is non-negotiable because plastic handles will melt and ruin both your pan and your meal.
03 -
- Let the eggs come to room temperature for 20 minutes before cracking them open, and you will notice they whisk up into a much more uniform mixture.
- Sprinkle a handful of fresh grated Parmesan over the top during the last 2 minutes of baking for a gorgeous golden crust.