Zucchini Herb and Pancetta Frittata

The smell of pancetta sizzling in a skillet still takes me back to my tiny apartment kitchen where I first discovered that frittatas were basically fancy excuses to eat breakfast for dinner. I had a surplus of zucchini from an overenthusiastic farmers market run and a hunch that Italian cured pork could make almost anything taste better. That first attempt was not photogentic, but the combination of tender vegetables and salty crisp bits was exactly the kind of simple comfort food I wanted to eat every single week.

I made this frittata for a last minute brunch when my sister dropped by unexpectedly, and she proceeded to ask for the recipe three times before she even left. Something about the fresh herbs brightening up the rich eggs and the way the pancetta creates these salty little pockets throughout makes it feel special enough for company but casual enough for Tuesday night dinner. Plus, it serves four people or one very hungry person with excellent leftovers for the next day.

Ingredients

• 2 medium zucchini: Thinly slicing these helps them cook through evenly and melt into the eggs rather than staying crunchy
• 1 small yellow onion: Finely chopped so it distributes throughout and you do not get big onion bites in every forkful
• 100 g pancetta: The Italian cured pork that is essentially bacon unsmoked and cubed, delivering intense savory flavor
• 6 large eggs: Room temperature eggs whisk better and incorporate more air for a lighter texture
• 60 ml whole milk: Creates a tender custard like texture and prevents the frittata from becoming rubbery
• 60 g grated Parmesan: Adds umami depth and helps the eggs set while contributing a salty nutty flavor
• 2 tbsp olive oil: One tablespoon for cooking the pancetta and another for sauteing the vegetables
• 2 tbsp fresh parsley: Fresh herbs are non negotiable here, and parsley brings that bright grassy note
• 1 tbsp fresh basil: Adds sweetness and aromatics that dried basil simply cannot replicate
• 1 tsp fresh thyme leaves: Earthy and slightly floral, thyme bridges the gap between the eggs and the vegetables
• ½ tsp salt: Adjust based on how salty your pancetta and Parmesan are
• ¼ tsp freshly ground black pepper: Freshly cracked makes a noticeable difference in complexity

Instructions

Get your oven ready:

Preheat to 180°C (350°F) with a rack in the middle position so the frittata cooks evenly without browning too quickly on top.

Crisp the pancetta:

Heat 1 tablespoon olive oil in a 24 cm oven safe nonstick skillet over medium heat. Add the pancetta and cook for 3 to 4 minutes, stirring occasionally, until it is crisp and has rendered its fat. Remove the pancetta with a slotted spoon and set it aside, leaving all that flavorful fat in the pan.

Soften the vegetables:

Add the remaining tablespoon of olive oil along with the zucchini and onion to the same skillet. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are soft and lightly golden.

Whisk the egg mixture:

In a large bowl, whisk together the eggs, milk, Parmesan, parsley, basil, thyme, salt, and pepper until well combined.

Combine and pour:

Stir the cooked pancetta into the zucchini and onion mixture in the skillet. Pour the egg mixture evenly over the vegetables and pancetta, giving the pan a gentle shake to distribute everything.

Set the edges on the stove:

Cook over medium heat for 2 to 3 minutes, watching as the edges begin to set and pull away slightly from the sides of the pan.

Finish in the oven:

Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the frittata is puffed and just set in the center with a slight wobble.

Rest and serve:

Let the frittata cool for a few minutes, which makes it easier to slice. Cut into wedges and serve warm or at room temperature.

Save

This frittata has become my go to when I need to feed people without spending hours in the kitchen, and it has a way of making a regular weekend morning feel like a small occasion. There is something satisfying about sliding a sizzling skillet out of the oven and watching everyone lean in as the cheese and herb aroma hits the table.

Make It Your Own

Once you have the basic technique down, frittatas are incredibly forgiving and adaptable. I have made this with whatever herbs are growing on my windowsill, swapped the zucchini for roasted red peppers in winter, and even used bacon when I could not find pancetta at the store. The formula is really just vegetables plus protein plus eggs plus cheese, which means you can empty your fridge and still end up with something coherent and delicious.

Serving Suggestions

A crisp green salad with a sharp vinaigrette cuts through the richness of the eggs and pancetta. I love serving this with crusty bread that has been rubbed with garlic and warmed in the oven, because soaking up those herb infused juices with bread is arguably the best part of the entire meal. For brunch, a simple fruit salad on the side adds brightness without competing with the savory frittata.

Storage And Reheating

Frittata keeps beautifully in the refrigerator for up to three days, making it excellent for meal prep or unexpected leftovers. Reheat individual slices in the microwave for about 30 seconds, or warm the whole frittata in a 160°C (325°F) oven for 10 minutes if you want to restore that freshly baked texture. This is one of those rare dishes that tastes almost as good the next day, if not better, as the flavors have time to meld together.

• Cool completely before covering and refrigerating to prevent condensation
• Wrap slices individually for easy grab and go breakfasts
• Serve cold or at room temperature if you are packing it for a picnic

Save

Whether you are feeding a crowd or just treating yourself to a quiet breakfast, this frittata has a way of making any meal feel a little more special without demanding anything close to perfection.

Recipe FAQs

→ Can I make this frittata ahead of time?

Yes, this frittata can be made ahead and stored in the refrigerator for up to 3 days. Serve cold, at room temperature, or gently reheated in a 160°C oven for 10-15 minutes.

→ What can I substitute for pancetta?

Bacon makes an excellent substitute with a smokier flavor. For a vegetarian version, add extra vegetables like spinach, bell peppers, or mushrooms, or incorporate olives for salty depth.

→ How do I know when the frittata is done?

The frittata is ready when the edges are golden and puffed, and the center feels just set when gently tapped. It should not wobble like liquid but still appear moist.

→ Can I use dried herbs instead of fresh?

Yes, use one-third the amount of dried herbs. Replace 2 tbsp fresh parsley with 2 tsp dried, 1 tbsp fresh basil with 1 tsp dried, and keep the dried thyme measurement at ½ tsp.

→ What size skillet works best?

A 24 cm (9-inch) oven-safe nonstick skillet creates the ideal thickness. Using a smaller pan will make the frittata thicker and require longer baking time.