Monday, July 28, 2008

Zucchini Blossom Frittata


My grandmother used to make these every summer. I don't think this is exactly how she did it, but it tastes damn delicious.

You will need some zucchini blossoms. I have heard that it is best to use the female flowers (the ones attached to a zucchini). But, I think either would work fine.

Next preheat the broiler, and finely chop 1/2 cup onion.

Heat 3 tablespoons of olive oil in a skillet. Add the onion & saute over medium heat for 4 minutes.
Add the zucchini blossoms,

& saute another minute, until they begin to wilt. Sprinkle with salt & pepper.

Next, place 7 large eggs in a mixing bowl,

add about a 1/4 cup of shredded parmesan cheese,

and a pinch of cayenne pepper.
Whisk together.

Pour the egg mixture into the skillet, and cook until the bottom looks set.

Then, place under broiler, and cook a few more minutes, or until the top looks firm.

Slide the frittata out of the pan, and onto a serving plate.

And serve.

2 comments:

Wendy said...

Hi Kate!
It's Wendy. Cool to find you here in Internetland. I LOVE your photos and the recipes look delicious. If only I had the energy, time and talent to make them like you do!
AMAZING that Miles can swim! By little bozo won't even go in where he can't touch without a grown up holding him!
I am adding you to my daily reading list along with a couple of my other favorites:
http://www.alittlepregnant.com
&
http://lunchinabox.net
Cheers!
Wendy

Anonymous said...

One of your friends sent me the link and I love the photos you have included. You don't have to just use zucchini blossoms. I'm Italian and my parents had pumpkins in their garden just for the blossoms to use in recipes like this or to fry with mozzarella inside them as great finger food.

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