When I mention that I am cooking with actual zucchini flowers, some people just look at me like I am crazy. Just trust me on this, you won’t regret it. I tried this new frittata recipe in order to use up my piles of zucchini flowers. It was so good the first time I made it, I made it again the following day!
Adapted from The Primalist
- 6 eggs
- 1/8 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 small onion, chopped
- 1 small zucchini, diced
- 6 zucchini flowers (stamens removed, ends snipped)
- 2-3 ounces ricotta, approximately
- 1 Tbs. butter
Preheat oven to 350°F.
Lightly beat eggs, milk, salt and pepper, just to combine.
In a large skillet ovenproof skillet, over medium heat, melt the butter. Add the onion and cook until softened. Add zucchini and cook, stirring occasionally, until softened and cooked through. Chop two of the zucchini flowers and add it to the onions and zucchini.
Pour the egg mixture over the vegetables. Spread the vegetables out evenly. Turn the heat down to medium-low. Allow the bottom of the frittata to partially set. Arrange the full zucchini flowers on top of the frittata and gently press them into the eggs. Place heaping teaspoons of ricotta in between the blossoms.
Transfer the skillet to the oven and bake until the frittata has set, and is nicely golden (approximately 15-20 minutes). Serve warm and enjoy!
This also got me to thinking about how good frittatas are in general. You can put pretty much put anything in them and they are so easy to make…almost impossible to mess up. They also keep great in the refrigerator for a few days and I love a leftover frittata. I think I will be making more these in different variations in the near future.