Frittata di Zucchine e Fiori di Zucca (Italian Zucchini Frittata) recipe

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Ingredients

3 tablespoons extra-virgin olive oil, divided
1 small white onion, finely chopped
1 bunch parsley, stems and leaves chopped separately
3 zucchini, cut into long, thin strips
salt and ground black pepper to taste
7 ½ cups zucchini blossoms, pistils removed
6 eggs
3 tablespoons grated Parmesan cheese
1 tablespoon grated Pecorino Romano cheese
4 leaves fresh mint, chopped

Nutrition Info

267 calories
carbohydrate: 10.3 g
cholesterol: 284.2 mg
fat: 19.6 g
fiber: 3 g
protein: 14.5 g
saturatedFat: 4.8 g
servingSize: -
sodium: 250.3 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems, cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt, cook and stir until softened, about 5 minutes.

  2. Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.

  3. Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well, season with salt and pepper.

  4. Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover, let stand until top is just set, about 5 minutes.

  5. Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.

Recipe Yield

4 servings

Recipe Note

This classic Italian frittata uses both zucchini and zucchini blossoms, boasting loads of summertime flavors. It's great warm or at room temperature, which makes it a great choice for buffets or picnics.

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