Zucchini Herb and Pancetta Frittata (Printable View)
Light Italian frittata with zucchini, pancetta, and fresh herbs
# What You Need:
→ Vegetables
01 - 2 medium zucchinis, thinly sliced
02 - 1 small yellow onion, finely chopped
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh basil, chopped
→ Meats
05 - 3.5 ounces pancetta, diced
→ Dairy & Eggs
06 - 6 large eggs
07 - 1/4 cup whole milk
08 - 1/3 cup grated Parmesan cheese
→ Pantry
09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat your oven to 375°F.
02 - In a large ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Add the pancetta and cook until crisp, about 3-4 minutes. Remove with a slotted spoon and set aside.
03 - Add the remaining olive oil to the skillet. Sauté the chopped onion for 2 minutes until translucent. Add the zucchini and cook for 5-6 minutes, stirring occasionally, until tender but not mushy.
04 - In a large bowl, whisk together eggs, milk, Parmesan, parsley, basil, salt, and pepper.
05 - Add the cooked pancetta back to the skillet with the vegetables. Pour the egg mixture over the contents in the skillet, gently stirring to distribute evenly.
06 - Cook on the stove over medium heat for 3-4 minutes, until the edges start to set.
07 - Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the center is just set and the top is lightly golden.
08 - Let cool for a few minutes before slicing. Serve warm or at room temperature.
# Expert Advice:
01 -
- The combination of crisp salty pancetta and tender sweet zucchini creates perfect bites in every forkful
- It works beautifully for breakfast brunch lunch or even a light dinner with a salad
- The leftovers pack perfectly for lunch the next day and taste just as good cold
02 -
- Overcooking the zucchini in step 3 makes them watery and they will release too much moisture into the eggs
- The frittata continues cooking after you remove it from the oven so take it out when the center still has a slight wobble
- Using a skillet that is not ovenproof will ruin the recipe when you try to transfer it to the oven
03 -
- Pat the zucchini slices dry with paper towels before cooking to remove excess moisture
- A 10 inch skillet creates the ideal thickness but anything between 9 and 12 inches will work