Italian Herb Frittata with Crispy Pancetta & Charred Zucchini

Ingredients

• 6 whole large eggs, room temperature
• 4 oz pancetta, diced into small cubes
• 1 medium zucchini, sliced lengthwise into strips
• 8 leaves fresh basil, torn
• 2 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 3 tbsp pecorino Romano, grated
• 3 tbsp extra virgin olive oil, divided
• 1/4 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 2 tbsp sun-dried tomatoes, chopped
• 2 tbsp red onion, finely diced
• 1 tsp fresh thyme

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Heat 1 tbsp olive oil in a 10-inch oven-safe non-stick skillet over medium-high heat. Add diced pancetta and cook for 4-5 minutes until crispy. Remove with slotted spoon and set aside, leaving 1 tbsp fat in pan.