Zucchini Herb and Pancetta Frittata (Printable)

Savory Italian-style egg dish with zucchini, crispy pancetta, and fresh herbs. Perfect 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:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in an oven-safe, nonstick skillet over medium heat.
03 - Add pancetta and cook for 3–4 minutes until golden and crisp. Remove and set aside, leaving the fat in the pan.
04 - Add onion and 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 parsley and chives.
06 - Return pancetta to the skillet, spreading it evenly with the vegetables.
07 - Pour the egg mixture over the vegetables and pancetta, gently stirring to distribute evenly.
08 - Cook on the stove for 2–3 minutes until edges begin to set.
09 - Transfer skillet to the oven and bake for 10–12 minutes, or until the frittata is set in the center and lightly golden.
10 - Remove from oven, let rest for 2 minutes, then slice and serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
  • The pancetta renders into the vegetables, so every bite has that subtle smoky depth
  • You can eat it warm from the oven or cold from the fridge for breakfast the next day
02 -
  • Use a truly oven-safe skillet, not one with a plastic handle that says oven-safe up to a certain temperature
  • Letting the frittata rest for those 2 minutes after baking makes the difference between clean slices and a messy fall-apart situation
  • The eggs will continue cooking slightly as they rest, so pull it from the oven when the center still jiggles just a little
03 -
  • Slice your zucchini thin and even, about 1/8 inch, so it cooks through at the same rate as the onion
  • Use whole milk rather than low-fat or skim, which can make the texture slightly rubbery
  • Grate your own Parmesan rather than buying pre-grated, it melts better and tastes fresher

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