Zucchini Herb and Pancetta Frittata

The smell of pancetta rendering in a hot skillet will always pull me into the kitchen faster than anything else. I first made this frittata on a lazy Sunday when the farmers market was overflowing with zucchini and I needed something that felt special but wouldn't keep me cooking all morning. Now it is my go to when friends drop by unexpectedly because it looks impressive but comes together in under 40 minutes.

Last summer my sister visited for a week and I made this three times because she kept requesting it. We ate it on the back porch with coffee while the morning was still cool and talked about everything and nothing at all. Something about sharing a warm frittata makes conversation flow easier.

Ingredients

• 2 medium zucchinis thinly sliced: Younger smaller zucchinis have better flavor and texture than large ones
• 1 small yellow onion finely chopped: Sweet varieties work beautifully here
• 2 tablespoons fresh parsley chopped: Flat leaf parsley has more flavor than curly
• 1 tablespoon fresh basil chopped: Add this right at the end to preserve its bright taste
• 100 g pancetta diced: The fat renders out and creates incredible flavor throughout the dish
• 6 large eggs: Room temperature eggs whisk up into a more cohesive mixture
• 60 ml whole milk: This makes the texture creamy without being heavy
• 40 g grated Parmesan cheese: Freshly grated melts better than pre shredded
• 2 tablespoons olive oil: Divide this between cooking the pancetta and the vegetables
• Salt and freshly ground black pepper: Taste before adding because pancetta is naturally salty

Instructions

Get your oven ready:

Preheat your oven to 375°F 190°C and move the rack to the middle position

Crisp the pancetta:

Heat 1 tablespoon olive oil in a large ovenproof skillet over medium heat and cook the pancetta until crisp about 3 to 4 minutes then remove with a slotted spoon

Soften the vegetables:

Add the remaining olive oil to the skillet and sauté the onion for 2 minutes until translucent then add the zucchini and cook for 5 to 6 minutes until tender but still holding their shape

Whisk the egg mixture:

In a large bowl whisk together eggs milk Parmesan parsley basil salt and pepper until everything is well combined

Combine everything:

Add the cooked pancetta back to the skillet with the vegetables then pour the egg mixture over the top and stir gently to distribute everything evenly

Set the edges on the stove:

Cook over medium heat for 3 to 4 minutes until you can see the edges starting to firm up

Finish in the oven:

Transfer the skillet to the oven and bake for 8 to 10 minutes until the center is just set and the top is lightly golden

Let it rest:

Cool for a few minutes before slicing which helps the texture set perfectly

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This frittata has become the dish I bring to new neighbors or friends who need a meal. Something about eggs and vegetables served warm feels like home no matter where you are.

Making It Your Own

Bacon works beautifully as a substitute for pancetta though it has a smokier flavor. For a vegetarian version add sautéed mushrooms or spinach and maybe some crumbled goat cheese instead of the meat.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness perfectly. Warm crusty bread is ideal for soaking up any soft centers and for breakfast I love it with fresh tomatoes on the side.

Storage And Reheating

The frittata keeps well in the refrigerator for up to three days and travels easily for lunches. Reheat individual slices in a 300°F oven for about 10 minutes or enjoy it cold straight from the fridge.

• Wrap slices tightly in plastic wrap or store in an airtight container
• Freezing is possible but the texture becomes slightly rubbery so I avoid it
• Let the frittata cool completely before refrigerating to prevent condensation

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There is something deeply satisfying about a frittata sitting golden and warm on the table ready to feed the people you care about.

Recipe Questions & Answers

→ Can I make this vegetarian?

Simply omit the pancetta and add extra herbs or sautéed mushrooms for depth. You can also incorporate spinach or bell peppers for more vegetables.

→ What other cheese works well?

Pecorino Romano offers a sharper, saltier profile. Mozzarella provides mild creaminess, while goat cheese adds tanginess and creates nice pockets throughout.

→ Can I prepare this ahead?

Yes, it serves well at room temperature. You can also refrigerate for up to 3 days and reheat gently in a 300°F oven for 10-15 minutes.

→ Why cook partly on stove then oven?

Starting on the stove sets the bottom and edges quickly, while the oven finish ensures gentle, even cooking without burning the bottom or drying out the center.

→ What should I serve alongside?

A simple green salad with vinaigrette balances the richness. Roasted potatoes, crusty bread, or fresh fruit also complement this dish beautifully for brunch.

→ Can I freeze leftovers?

Yes, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a warm oven or microwave.