Zucchini Herb Pancetta Frittata (Printable version)
Savory Italian frittata with zucchini, fresh herbs, and crispy pancetta. Perfect for brunch or dinner.
# What You’ll Need:
→ 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 - 1/4 cup whole milk
06 - 1/2 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 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
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 -
- It comes together in under 40 minutes but tastes like you spent all morning cooking
- The combination of crisp pancetta and tender zucchini creates this perfect texture contrast that keeps everyone coming back for seconds
02 -
- Don't rush the stovetop step—letting the eggs set slightly before baking prevents that sometimes rubbery texture
- Overbaking is the enemy, check at 10 minutes since it continues cooking as it rests
03 -
- Pat your zucchini dry with paper towels after slicing if they seem especially watery—this prevents a soggy frittata
- Let the frittata rest for at least 5 minutes before slicing, it makes all the difference in presentation and texture