Zucchini Herb and Pancetta Frittata (Printable)
Light Italian frittata with zucchini, pancetta, and fresh herbs
# 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 Suggestions:
01 -
- The combination of crisp pancetta and tender zucchini creates perfect texture in every bite
- Its elegant enough for brunch but humble enough for a Tuesday night dinner
- You can slice it warm or pack it for lunch the next day
02 -
- Overcooking the zucchini makes them watery and they will release too much moisture into the eggs
- A truly ovenproof skillet is non negotiable, otherwise you will be transferring hot eggs between pans
- The frittata continues cooking as it rests, so pull it from the oven while the center still has a slight wobble
03 -
- Use a 10 inch skillet for the ideal thickness, too large and the frittata will be thin and overcooked
- Grate your own Parmesan instead of using pre grated cheese for better melting and flavor