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5 from 1 vote

Easy Oven Baked Frittata

This delicious Oven Baked Frittata is made with eggs, zucchini, pancetta and a little parmesan cheese. Fast and easy, it makes the perfect quick dinner or lunch.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch, Main Dish
Cuisine: Italian
Keyword: baked frittata, frittata
Servings: 4 servings
Calories: 268kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 2 tablespoons olive oil
  • 1/2 - 3/4 cup chopped pancetta
  • 2 small zucchini
  • 8 large eggs
  • 3 tablespoons freshly grated parmesan cheese
  • 1-2 tablespoons freshly chopped parsley
  • salt* and pepper to taste

*If using pancetta be careful about adding the salt, since pancetta is quite salty.


    • Pre-heat oven to 350F (180C).
    • In a non stick pan or baking dish add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don't burn or stick to the pan.
    • While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine.
    • Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don't worry it will continue to cook even when it's removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!


    Calories: 268kcal | Carbohydrates: 3g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 428mg | Sodium: 252mg | Potassium: 310mg | Fiber: 1g | Sugar: 2g | Vitamin A: 763IU | Vitamin C: 11mg | Calcium: 115mg | Iron: 2mg