Zucchini frittata with blossoms
Zucchini frittata with blossoms recipe in the zucchini category
Recipe ingredients:
- 12 large eggs
- 1 cup freshly grated parmesan
- 2 medium zucchini, rinsed and cut into 2 inch long julienne strips, about 3 cups
- 3 tablespoons olive oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 1/2 tablespoons fresh thyme leaves or 1/2 teaspoon dried, crumbled
- 6 zucchini blossoms, pistils removed if desired, up to 8
Recipe method:
- In a bowl whisk together the eggs.
- Add 1/2 cup of the parmesan and salt and pepper to taste.
- Whisk the mixture until it is combined well.
- In a 12 inch non stick skillet saute the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl.
- Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened.
- Add the garlic and the thyme and cook the mixture, stirring, for 1 minute.
- Stir in the zucchini and pour in the egg mixture.
- Arrange the zucchini blossoms decoratively on the surface.
- Preheat the broiler.
- Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft.
- Sprinkle the remaining 1/2 cup parmesan over the top. If the skillet handle is plastic, wrap it in a double thickness of foil.
- Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden.
- Let the frittata cool in the skillet for 5 minutes.
- Run a thin knife around the edge and slide the frittata onto a serving plate.
- Cut the frittata into wedges and serve it warm or at room temperature.
Tags: frittata, blossoms, recipe, zucchini, recipes, cooking