Zucchini Herb and Pancetta Frittata (Printable Version)

Savory Italian-style frittata with tender zucchini, fresh herbs, and crispy pancetta. Ready in 35 minutes for brunch or dinner.

# Ingredient List:

→ Vegetables

01 - 2 medium zucchini, thinly sliced
02 - 1 small yellow onion, finely chopped

→ Meats

03 - 3.5 ounces pancetta, diced

→ Eggs and Dairy

04 - 6 large eggs
05 - ¼ cup whole milk
06 - ½ cup grated Parmesan cheese
07 - 2 tablespoons olive oil

→ Fresh Herbs

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh basil, chopped
10 - 1 teaspoon fresh thyme leaves

→ Seasoning

11 - ½ teaspoon salt
12 - ¼ teaspoon freshly ground black pepper

# How to Make:

01 - Preheat your oven to 350°F, positioning a rack in the middle.
02 - Heat 1 tablespoon olive oil in a 9-inch oven-safe nonstick skillet over medium heat. Add pancetta and cook for 3–4 minutes, stirring, until crisp. Remove pancetta with a slotted spoon and set aside, leaving the fat in the pan.
03 - Add the remaining 1 tablespoon olive oil, zucchini, and onion. Sauté for 5–6 minutes until the vegetables are soft and lightly golden.
04 - In a large bowl, whisk together eggs, milk, Parmesan, herbs, salt, and pepper.
05 - Stir the cooked pancetta into the zucchini-onion mixture. Pour the egg mixture evenly over the vegetables and pancetta in the skillet.
06 - Cook on the stovetop for 2–3 minutes until the edges begin to set.
07 - Transfer the skillet to the oven. Bake for 10–12 minutes, or until the frittata is puffed and just set in the center.
08 - Let cool for a few minutes, then slice into wedges and serve warm or at room temperature.

# Expert Tips:

01 -
  • A frittata works for breakfast, lunch, or dinner without anyone questioning whether it's the right time
  • You can prep everything in one pan and let the oven do the heavy lifting
  • The combination of crisp pancetta and tender zucchini hits every texture craving
02 -
  • Don't use a cast iron skillet unless you're absolutely certain it's well seasoned, eggs cling to cast iron like their life depends on it
  • Letting the frittata rest for even five minutes before slicing makes a huge difference in texture
  • The center should still have a slight wobble when you take it out, it keeps cooking as it cools
03 -
  • Use an oven-safe nonstick skillet, not stainless steel, unless you want to scrub for days
  • Don't overfill your pan, leave room for the frittata to puff up in the oven
  • Pat your zucchini dry with paper towels if they seem especially watery

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