Zucchini Blossom Frittata
A delicate Italian-style frittata featuring tender zucchini blossoms and onions, seasoned with piment d'Espelette and fresh parsley. This light and elegant egg dish makes for a perfect brunch or light dinner.
Ingredients
- •20 pieces zucchini blossoms, stems removed (about 3 ounces)
- •3 tablespoons extra-virgin olive oil
- •½ cup finely chopped onion
- •½ teaspoon salt
- •½ teaspoon piment d'Espelette
- •7 large eggs
- •1 tablespoon coarsely chopped fresh Italian parsley
Cooking Instructions
- 1.
Gently rinse and dry zucchini blossoms. Preheat broiler.
5 min
- 2.
Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and sauté just until wilted, turning often, about 1 minute. Sprinkle with salt and piment d'Espelette.
5 min
- 3.
Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Continue cooking until eggs are softly set, about 5 minutes. Transfer skillet to broiler; broil until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley.
6 min
