Zucchini, Herb and Pancetta Frittata

Prep: 15 minutes

Cook: 40 minutes

Serves: 6

Difficulty:

Cuisine:

Saved:

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Super easy, freezer-friendly zucchini slice recipe that makes a great lunch or light dinner.

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Zucchini, Herb and Pancetta Frittata

Ingredients:

20g butter plus extra for greasing

1 onion, chopped

150g pancetta, chopped

3 large zucchini, grated

150g Perfect Italiano Perfect Melt cheese

150g self-raising flour

6 eggs, lightly beaten

1/3 cup vegetable oil

1/3 cup chopped herbs (e.g. parsley, thyme, tarragon)

Method:

Preheat the oven to 180°C. Grease a non-stick lamington tin
Melt the butter in a medium frypan over a medium-heat. Once melted, add the onion and pancetta, and gently stir for 5 minutes or until the onion softens and the pancetta begins to brown. Remove from the heat and set aside to cool slightly
Squeeze the grated zucchini to remove any excess liquid, and then place into a large bowl with the Perfect Italiano Perfect Melt cheese. Add flour, eggs, oil, herbs, and cooled pancetta and onion mixture. Season with salt and pepper and stir to combine all ingredients
Pour the mixture into the prepared tin, transfer to the oven, and cook for 30 minutes or until puffed and golden. Remove from the oven and serve warm or at room temperature

Tips & Hints:

To freeze, cool completely and wrap tightly in plastic wrap. Place in an airtight container and freeze for up to 3 months. Defrost in fridge overnight and reheat in the microwave or oven.