Zucchini Herb and Pancetta Frittata (Printable Version)
Savory Italian-style egg dish with tender zucchini, crispy pancetta, and fresh herbs for any meal.
# What You'll 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 diced pancetta and cook for 3–4 minutes until golden and crisp. Remove pancetta from pan and set aside, leaving the rendered fat in the skillet.
04 - Add chopped onion and sliced 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 chopped parsley and chives until well combined.
06 - Return cooked pancetta to the skillet, spreading it evenly with the sautéed vegetables.
07 - Pour the egg mixture over the vegetables and pancetta, gently stirring to distribute all ingredients evenly throughout the pan.
08 - Cook on the stove over medium heat for 2–3 minutes until the edges begin to set.
09 - Transfer skillet to the preheated oven and bake for 10–12 minutes, or until the frittata is fully set in the center and lightly golden on top.
10 - Remove from oven and let rest for 2 minutes before slicing. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The combination of crispy pancetta and tender zucchini creates perfect texture in every bite
- It comes together quickly but tastes like something from a proper Italian kitchen
02 -
- Using an oven-safe skillet is non-negotiable since the dish goes from stovetop to oven
- Overcooking makes the eggs rubbery, so pull it out when the center still has a slight wobble
03 -
- Pat the zucchini dry with paper towels before cooking to prevent excess moisture
- Let the eggs come to room temperature for about 20 minutes before whisking