Zucchini Herb Pancetta Frittata (Printable Version)

Savory Italian-style dish with tender zucchini, crispy pancetta, and fresh herbs. Perfect for any meal.

# Ingredient List:

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

05 - 3.5 ounces pancetta, diced

06 - 8 large eggs

07 - 1/4 cup whole milk

08 - 1.75 ounces grated Parmesan cheese

09 - 2 tablespoons olive oil

10 - 1/2 teaspoon salt

11 - 1/4 teaspoon black pepper

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.

01 -

The combination of crispy pancetta and tender zucchini creates perfect texture contrast in every bite
It bakes up beautifully and serves four generous portions without any fuss

02 -

An oven-safe skillet is non-negotiable here since you'll transfer from stovetop to oven
Letting the frittata rest for those two minutes makes the difference between a clean slice and a messy one

03 -

Use a mix of whatever fresh herbs you have on hand, but keep the total amount around 3 tablespoons
Pat your zucchini slices dry if they seem especially wet to avoid a soggy frittata