Pancetta, Leek and Zucchini Fritatta

Is there really anything better than crispy pancetta? In my opinion-no.

This fritatta is delicious!!! I love the taste of the leeks, the crispy texture of the pancetta and the chunks of zucchini.

Make it!! Now!!

Pancetta, Leek and Zucchini Fritatta


  • 8 very fresh large eggs
  • 1/3lb pancetta, thinly sliced and then cut into small strips
  • 4 leeks, white and pale green parts only
  • 1 tbsp butter
  • 2 tbsp extra-virgin olive oil
  • 1 zucchini, halved lengthwise and thinly sliced
  • A few fresh basil leaves


  1. Preheat the broiler or the oven to 400f.
  2. In a bowl lightly beat the eggs until blended and season with pepper.
  3. Cut the leeks into rings crosswise, put them in a colander and rinse-separating rings-to remove any soil. They’re really dirty little buggers-clean them well. Drain well and pat dry.
  4. In a large frying pan over medium heat cook the pancetta to desired crispyness then remove with a slotted spoon and set aside on a paper towel to drain the excess oil.
  5. Add the olive oil and butter to the pancetta fat in the pan. Add the leeks and sautee until soft then add the zucchini and sautee until lightly golden. Add basil leaves when the zucchini is almost done
  6. Pour the eggs over the top and reduce the heat to low.
  7. Sprinkle the pancetta evenly over the top.
  8. Cook, occasionally running a spatula around the outside to keep it from sticking, until the sides and bottom are set but the center is still loose.
  9. Place pan under the broiler and cook until the top is firm and golden-about 5 minutes.

This can be served warm or cold. Depending on how large you slice it and which size pan you use you will have 4-8 servings. For me though-this made only 2 servigs as I was a pig and ate half.


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