Frittata with Pancetta and Zucchini

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Not to be confused with the French omelet, a frittata is a pie-shaped egg creation served any time of the day. Savory pancetta and fall-fresh zucchini pair up in this dish, complemented by the bold, nutty Parmigiano.

Ingredients:

• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 1 cup DeLallo Pancetta, diced
• 1 1/2 cups of zucchini, diced
• 1/2 cup leeks, finely chopped
• Salt and freshly ground black pepper
• 12 large eggs
• 1/4 cup DeLallo Parmesan, grated

Directions:

Heat the oil in a large skillet over medium heat. Add the leeks, zucchini and pancetta. Season with salt and pepper, to taste. Sauté over medium-low heat until the zucchini are soft, about 7 to 10 minutes.

Preheat the broiler.

Whisk the eggs in a medium bowl to blend. Pour the eggs in the skillet, stir for 1 minute. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 10 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Sprinkle the cheese on top and let brown, about 2 minutes.

Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into wedges to serve.

Serves 6 Send to friend Printer-friendly version