Zucchini Herb and Pancetta Frittata (Printable)

Light Italian frittata with zucchini, pancetta, and fresh herbs for any meal.

# What's Needed:

→ 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 (190°C).
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.

# Tips for Success:

01 -
  • The contrast between crisp pancetta and tender zucchini gives every bite incredible texture
  • It's equally delicious warm from the oven or at room temperature, making it perfect for meal prep
  • The whole milk creates an impossibly creamy custard while keeping it light enough for any meal
02 -
  • Overcooking the zucchini before adding the eggs will make them watery, so aim for tender-crisp
  • Let the frittata rest for at least 5 minutes after baking, otherwise it will deflate and lose structure
  • The residual heat continues cooking the eggs after they come out of the oven, so remove when slightly jiggly
03 -
  • Grate your own Parmesan instead of buying pre-grated for the best melting and flavor
  • If you only have a regular skillet, finish under the broiler for 2-3 minutes instead of baking

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