Zucchini Blossom Frittata | view more Recipe

Zucchini Blossom Frittata

  • '20 zucchini blossoms
  • stems removed (about 3 ounces)'
  • '3 tablespoons extra-virgin olive oil'
  • '1/2 cup finely chopped onion'
  • '1/2 teaspoon salt'
  • '"1/2 teaspoon piment dEspelette or"
  • 1/4 teaspoon cayenne pepper'
  • '7 large eggs
  • whisked to blend'
  • '1 tablespoon coarsely chopped fresh Italian parsley'

  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