Frittata is an Italian omelette that’s great for breakfast, lunch or dinner. It is nutritious, packed full of flavour and very versatile with countless combinations you can come up with. The sky is the limit :):)
It is the perfect “clear out the fridge” kind of dish as it can be made even with leftovers as well as fresh produce. You can make it richer and more filling by adding ham, sausage or cooked chicken. I make it a lot in the summer and serve it with a big bowl of green salad for a light meal.
This particular one that I’m sharing the recipe of today is a favourite of mine as it is both delicious and pretty looking.
SQUASH BLOSSOM FRITTATA
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Breakfast-Brunch, Light Meals, Vegetarian
Cuisine: Italian
Serves: 4 people
Ingredients
- 3 zucchini about 400 gr, diced
- 15 squash blossoms
- 4 large eggs
- 2 small white onions, sliced
- 1 Tbs grated parmesan
- 2-3 Tbs ricotta
- 2 Tbs olive oil
- ½ Tbs butter, melted
- salt, black pepper
Instructions
- Heat the olive oil in a pan and fry the diced zucchini on high for about 10 minutes. Season with salt,remove from the pan and let cool.
- Cook the sliced onions in the same pan, adding some more olive oil if needed.
- Prepare the blossoms by removing the pistil and wash. Put aside about 9-10 blossoms and roughly chop the rest.
- Gently beat the eggs with salt, pepper and parmesan cheese until just combined.
- Mix in the cooked zucchini, onions and the chopped blossoms.
- Butter a 8-9 inch oven proof dish and pour the mixture in, place in little pieces of ricotta.
- Bake for 10 minutes in an oven preheated to 180 C (350 F).
- Arrange the blossoms on top and bake for a further 10-15 minutes.
- Serve warm or cold.
Notes
You should season the vegetables and the eggs separately.
You should never overcook your frittata, it will be too dense and spongy. Just set is fine as it will firm up as it cools.
You should never overcook your frittata, it will be too dense and spongy. Just set is fine as it will firm up as it cools.