Zucchini Fritatta

My niece loves cooking so we decided to experiment with frittata recipes. Her must have ingredient - cheese! She would have loved it if it were all cheese and no zucchini but I want her to learn how to cook and enjoy healthy food. I tried to use just enough cheese to make the eggs creamy. I need to keep this recipe in mind next time I host brunch.

Print Recipe

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.