Learn how to make the best and easiest Frittata! This delicious pancetta and zucchini frittata recipe is perfect for brunch, lunch, or a light dinner.
Have you ever had a frittata? It’s really just a crustless quiche. But, frittatas are quick & easy, lower in carbs and fat, and high in protein. In my book, that’s a win-win!
Today, I’m sharing how to make a frittata. One of the things I like best about making a frittata is that it’s an adaptable recipe. Plus, you can have this dish on the table in less than 30 minutes.
Making the Best Frittatas
I love a good frittata. They are easy to make, and they’re so versatile. I’ve made bacon and cheddar frittata, spinach, and feta frittata, and even a sweet potato and kale frittata.
But, my all-time favorite is this pancetta and zucchini frittata.
I love the salty pancetta with the fresh zucchini. And, I always add in a little bit of Parmesan cheese. It just takes the dish to the next level.
If you’re not familiar with pancetta, it’s Italian bacon that is cured, but not smoked. You can find it in the deli section of most supermarkets.
The combination of the pancetta, zucchini, and Parmesan is just so good! But, as I said, this is a versatile dish.
So, if you don’t like pancetta, you could easily substitute bacon or ham. And, if you’re not a fan of zucchini, you could use spinach, kale, or even mushrooms.
The great thing about frittatas is that they are a complete meal in one dish.
- Whole milk
- Thyme (my favorite seasoning here is Herbs de Provence)
- Olive oil
- Onion – quartered and very thinly sliced
- Pancetta – can substitute bacon or ham
- Bell pepper
- Monterey jack cheese
How to Make a Quick and Easy Frittata
Make the egg mixture. In a medium-sized bowl, crack the eggs, and add milk and spices. Beat well, until the mixture is a consistent, all-yellow color. Then preheat the oven to 375°F.
Cook the pancetta. Heat the skillet over medium heat and brown the pancetta stirring occasionally until the fat is rendered.
Sauté. Add onions, and sauté until they are translucent. Then add the rest of the veggies. Cook for 5 minutes or so, until they are softened and the onions are beginning to turn golden.
Assemble. Spread the mixture evenly on the bottom of the skillet. Sprinkle the grated cheese evenly on top then pour the egg mixture on top.
Bake. Place in oven and bake for 10-12 minutes, until the center of the frittata is just set. If it jiggles a bit, that’s fine.
Ready to serve. Let cool for 10 minutes, then cut into wedges and serve.
- Use half-and-half or cream in place of the milk. And, you could use any type of cheese that you like. Cheddar, Swiss, and goat cheese would all be delicious.
- You could also add in some chopped herbs, such as parsley, basil, or chives. And, if you want a little bit of a kick, you could add in some red pepper flakes.
- If you’re looking for a vegan option, you could omit the pancetta and use vegetable broth in place of the milk.
- If you’re in the mood for a sweet frittata, you could add in some chopped fruit, such as bananas, strawberries, or blueberries. You could also add a little bit of honey or maple syrup to the egg mixture.
What to Serve with a Frittata
This zucchini and pancetta frittata is a complete meal in one dish. But, if you want to round out the meal, you could serve it with a salad, biscuits, or fresh homemade bread like:
- Easy 3 Ingredient Biscuits
- Easy Drop Biscuits
- Cranberry Almond Scones
- Easy Classic Sandwich Bread
- Sourdough Sandwich Bread
How to Store and Reheat a Frittata
You can store leftovers in the fridge for up to 3 days. Just place it in an airtight container.
To reheat, you can microwave it for 30-60 seconds, or heat it in a 350°F oven until warmed through.
You can also freeze this pancetta and zucchini frittata. Just place it in an airtight container and store it in the freezer for up to 2 months.
When you’re ready to eat it, thaw it overnight in the fridge. Then reheat it according to the instructions above.
FREQUENTLY ASKED QUESTIONS
Whole milk helps makes this recipe extra fluffy. But, you could also use half-and-half or cream.
A well seasoned cast-iron skillet is good for cooking just about anything and it is oven safe. If you don’t have one, you can make a frittata with any oven-safe skillet.
Full-fat dairy is crucial to a fluffy frittata. Fat-free milk and cheese will leave your dish flat and give your eggs nothing to make them firm and rich. So use whole milk for this recipe. Fat-free is no different than just adding water.
Get The Full Frittata Recipe Below
- 6 eggs
- ½ cup whole milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme (my favorite seasoning here is Herbs de Provence)
- 1 teaspoon olive oil
- 1 small onion, quartered and very thinly sliced
- 4 ounces pancetta (can substitute bacon or ham)
- 1 bell pepper, chopped
- ½ cup zucchini, chopped
- 1 cup monterey jack cheese, grated
- Beat eggs, milk, thyme (or Herbs de Provence), and salt and pepper in medium bowl until well-blended. Preheat oven to 375 degrees F.
- Heat oil in an oven-proof, 8-inch nonstick skillet over medium heat. Add pancetta and cook until fat is rendered. Add onions, and sauté for 3 minutes or so, until they are translucent. Then add vegetables and cook for 3-5 minutes, until they are softened and the onions are beginning to turn golden.
- Spread the mixture smoothly in the bottom of the skillet and sprinkle grated cheese evenly. Pour the egg mixture on top. Place in oven and bake for 10-12 minutes, until the center of the frittata is just set. If it jiggles a bit, that’s fine.
- Let cool 10 minutes, then cut into wedges and serve.
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