Frittata with Pancetta and Zucchini

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 Parmesan.

Image of Frittata with Pancetta and Zucchini
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  • Category Title Breakfast

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo



  • Preheat oven to 400˚F.
  • 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.
  • Whisk the eggs with milk in a medium bowl to blend. Pour the egg mixture in the skillet. Stir for 1 minute to fully incorporate ingredients.
  • Continue to stir eggs, lifting the edges to allow uncooked egg underneath. Once bottom and edges are firm and top is loose, about 5-7 minutes, bake frittata.
  • Bake for 8-10 minutes, or until cooked through. Set oven to broil. 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.

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