Frittata with Zucchini Blossoms

Simple, delicious and beautiful!

My neighbor, Anna Maria, shared this easy frittata recipe with me, and it’s a winner. The amounts of the ingredients can all be adjusted to suite your tastes. Here goes …

Warm the olive oil in a non-stick skillet and add the zucchini blossoms. Simmer on med-low until the blossoms are semi-limp. Gently pour the whisked eggs over the blossoms and cover the pan with a lid. Simmer on low for several minutes, checking frequently, until the egg is mostly cooked. (The top should still be slightly runny.).

Using the lid of the pan or a large plate, slide the frittata from the pan onto the lid, then flip back into the pan. (You can also google search “how to flip a frittata” for more ways!)

Sprinkle the grated parmigiano on top and continue to cook for 1-2 more minutes. Serve hot or at room temperature.

Buon appetito!

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