Zucchini Herb and Pancetta Frittata

The smell of pancetta rendering in a skillet still takes me back to my tiny first apartment kitchen, where I learned that a frittata could turn whatever was languishing in the crisper drawer into something extraordinary. This zucchini and herb version became my go-to for unexpected guests, because it looks impressive but honestly comes together in the time it takes to preheat the oven. I've made it so many times now that I don't even measure, and somehow that makes it taste even better.

Last summer my neighbor came over with a basket of zucchini from her garden, and we stood in my kitchen drinking coffee while this frittata baked. She told me she'd never mastered frittatas because hers always stuck to the pan, so I showed her how the gentle stovetop finish creates that golden edge before it even goes in the oven. Now she texts me photos every time she makes it, usually with some creative substitution she dreamed up.

Ingredients

• 2 medium zucchini, thinly sliced: Thin slices cook faster and melt into the eggs better than chunks
• 1 small yellow onion, finely chopped: The sweetness balances the salty pancetta perfectly
• 100 g pancetta, diced: Render it first and save that fat, it's liquid gold
• 6 large eggs: Room temperature eggs whisk up lighter and incorporate better
• 60 ml (¼ cup) whole milk: Makes the texture silky without making it soggy
• 60 g (½ cup) grated Parmesan cheese: Adds umami depth that salt alone can't provide
• 2 tbsp olive oil: Use one tablespoon for the pancetta, one for the vegetables
• 2 tbsp fresh parsley, chopped: Bright herbal notes that cut through the richness
• 1 tbsp fresh basil, chopped: Sweet, peppery freshness that screams summer
• 1 tsp fresh thyme leaves: Earthy undertone that grounds all the flavors
• ½ tsp salt: Adjust based on how salty your pancetta is
• ¼ tsp freshly ground black pepper: Freshly cracked makes a real difference here

Instructions

Preheat your oven to 180°C (350°F), positioning a rack in the middle.

This ensures even cooking and that beautiful puff you want in a frittata.

Heat 1 tablespoon olive oil in a 24 cm (9-inch) oven-safe nonstick skillet over medium heat.

Add pancetta and cook for 3 to 4 minutes, stirring, until crisp. Remove pancetta with a slotted spoon and set aside, leaving the fat in the pan.

Add the remaining 1 tablespoon olive oil, zucchini, and onion.

Sauté for 5 to 6 minutes until the vegetables are soft and lightly golden. Don't rush this step, the sweetness develops here.

In a large bowl, whisk together eggs, milk, Parmesan, herbs, salt, and pepper.

Whisk until you don't see any streaks of egg white, but don't overdo it.

Stir the cooked pancetta into the zucchini-onion mixture.

Pour the egg mixture evenly over the vegetables and pancetta in the skillet.

Cook on the stovetop for 2 to 3 minutes until the edges begin to set.

You'll see the eggs firming up around the sides, which means it's ready for the oven.

Transfer the skillet to the oven.

Bake for 10 to 12 minutes, or until the frittata is puffed and just set in the center. It should still jiggle slightly when you shake the pan.

Let cool for a few minutes, then slice into wedges.

Serve warm or at room temperature, it's actually better when it's not piping hot.

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This recipe became my signature dish the summer my sister got married, when I made it for brunch three weekends in a row for various family events. Now whenever I smell thyme and Parmesan together, I think of that crowded kitchen and everyone reaching for seconds.

Making It Your Own

The beauty of a frittata is its forgiving nature. I've added sun-dried tomatoes when I had them to use up, thrown in handfuls of spinach, or swapped pancetta for bacon when that's what I had in the fridge. Once I made it with only cheddar and scallions because that's literally all I had, and my husband still talks about that version.

Serving Suggestions

A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. I also love serving it with roasted potatoes or some crusty bread for soaking up any stray juices. For brunch, a simple fruit salad on the side makes everything feel complete without much extra effort.

Storage and Reheating

Frittata keeps remarkably well and actually tastes better the next day, when the flavors have had time to become friends. Store it covered in the refrigerator for up to three days. Reheat individual slices in the microwave for about 30 seconds, or eat it cold straight from the refrigerator, which is how I often eat it for breakfast.

• Wrap individual portions for grab and go lunches
• Leftovers make an excellent sandwich filling
• Crumble cold frittata over salad greens for protein

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There's something deeply satisfying about a dish that looks elegant but comes from honest, simple ingredients. This frittata has saved me more times than I can count, and I hope it becomes one of those recipes you turn to without even thinking about it.

Recipe Questions & Answers

→ Can I make this frittata vegetarian?

Simply omit the pancetta and add extra vegetables such as spinach, bell peppers, or mushrooms to maintain the hearty texture and flavor profile.

→ What herbs work best in this frittata?

Fresh parsley, basil, and thyme create an aromatic blend. You can substitute oregano, marjoram, or rosemary based on your preference and what's available in your kitchen.

→ Can I prepare this ahead of time?

Yes, this frittata tastes delicious served warm, at room temperature, or even chilled from the refrigerator. It's ideal for meal prep and can be stored for up to 3 days.

→ What's the best way to achieve a fluffy texture?

Whisk the eggs and milk thoroughly until slightly frothy, and avoid overbaking. Remove from the oven when the center is just set but still slightly jiggly.

→ Can I substitute other vegetables for zucchini?

Yes, try thinly sliced yellow squash, bell peppers, mushrooms, or asparagus. Keep the total vegetable quantity similar for proper cooking time and texture.