Zucchini Herb and Pancetta (Printable)

Golden Italian egg dish with zucchini, crispy pancetta, and fresh herbs ready in 35 minutes.

# 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 - 1.75 ounces 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. Add pancetta and cook for 3-4 minutes until golden and crisp. Remove and set aside, leaving the fat in the pan.
03 - Add onion and zucchini to the pan. Sauté for 5-7 minutes until soft and lightly golden.
04 - In a large bowl, whisk together eggs, milk, Parmesan, salt, and pepper. Stir in parsley and chives.
05 - Return pancetta to the skillet, spreading it evenly with the vegetables. Pour the egg mixture over the vegetables and pancetta, gently stirring to distribute evenly. Cook on the stove for 2-3 minutes until edges begin to set.
06 - Transfer skillet to the oven and bake for 10-12 minutes, or until the frittata is set in the center and lightly golden.
07 - 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 from a Italian café
  • The combination of crispy pancetta and tender zucchini creates perfect texture contrast
  • Leftovers reheat beautifully for breakfast the next day
02 -
  • Always use an oven safe skillet or youll have a dangerous situation when transferring to the oven
  • Let the frittata rest for 2 minutes after baking or it will fall apart when you slice it
03 -
  • Don't be tempted to increase the heat to cook it faster the eggs will become rubbery
  • If your skillet isnt oven safe transfer everything to a pie dish before baking

Go Back