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Let’s Eat | Zucchini Fritatta

Author: Beth Chen

Ingredients

  • 1 tablespoon olive oil
  • 6 oz. pancetta cubed
  • 2 cups zucchini finely sliced (I used a mandolin) or shredded
  • 6 large eggs
  • 2 tablespoons whole milk
  • 1/4 cup freshly grated Parmesan
  • handful of basil leaves chopped
  • salt and pepper

Instructions

  • Heat the olive oil in a 10-inch nonstick saute pan over medium then add the zucchini and stir until warmed through, 2 to 3 minutes.
  • Meanwhile, beat the eggs with the milk in a large bowl.
  • Add the Parmesan and sprinkle with salt and pepper. Stir to combine.
  • Add the zucchini to the egg mixture. Stir to combine.
  • Cook pancetta in a 10-inch nonstick saute pan over medium heat for about 5 minutes.
  • Add the egg and zucchini mixture to the pan. Sprinkle the basil over the top.
  • Cover and cook over medium-low heat until the edges of the frittata begin to brown and the center is set and slightly puffed, about 8 minutes.
  • To serve, slide the frittata onto a cutting board and slice into wedges.

Nutrition

Serving: 4-6