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 …
- 8-12 zucchini blossoms, trimmed, washed and dried (here’s a video that shows how to do that: http://www.italianfoodnet.com/eng/video/how-to-clean-zucchini-flowers
- 3-5 eggs, whisked well
- 2-3 Tablespoons extra virgin olive oil
- pinch of sea salt
- pepper to taste
- 1/3 cup grated parmigiano reggiano or granda padano
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.