Zucchini Herb and Pancetta Frittata (Printable version)
Savory oven-baked frittata with tender zucchini, fresh parsley, basil, thyme, and crisp pancetta.
# What you 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 - ¼ cup whole milk
06 - ½ 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 - ½ teaspoon salt
12 - ¼ teaspoon freshly ground black pepper
# How To:
01 - Preheat 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 Advice:
01 -
- The combination of crispy pancetta and tender zucchini creates perfect texture contrast in every bite
- Its one of those dishes that looks fancy but comes together in under 40 minutes with minimal effort
02 -
- Letting the frittata rest for 5 minutes after baking is crucial, otherwise it will deflate and the texture wont be as creamy
- Use a truly oven-safe skillet, and avoid plastic handles that cannot withstand the oven temperature
03 -
- Pat your sliced zucchini dry with paper towels before cooking to prevent excess moisture
- Let the frittata cool in the pan rather than trying to remove it immediately, it will release more easily