Zucchini Blossom Frittata
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 cup
Onion (finely chopped)1 tsp
Salt1 tsp
Piment (d'espelette or)1 tsp
Cayenne PepperDirections:
1
Gently rinse and dry zucchini blossoms
2
Preheat broiler
3
Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat
4
Add onion; reduce heat to medium and sauté until soft, about 4 minutes
5
Add blossoms and sauté just until wilted, turning often, about 1 minute
6
Sprinkle with salt and piment d'Espelette
7
Spread blossoms in skillet in single layer; increase heat to medium-high
8
Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath
9
Continue cooking until eggs are softly set, about 5 minutes
10
Transfer skillet to broiler; broil until top of frittata is set, 1 minute
11
Slide frittata onto platter
12
Sprinkle with parsley
13
Gently rinse and dry zucchini blossoms
14
Preheat broiler
15
Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat
16
Add onion; reduce heat to medium and sauté until soft, about 4 minutes
17
Add blossoms and sauté just until wilted, turning often, about 1 minute
18
Sprinkle with salt and piment d'Espelette
19
Spread blossoms in skillet in single layer; increase heat to medium-high
20
Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath
21
Continue cooking until eggs are softly set, about 5 minutes
22
Transfer skillet to broiler; broil until top of frittata is set, 1 minute
23
Slide frittata onto platter
24
Sprinkle with parsley