Frittata Di Zucchine E Fiori Di Zucca Italian Zucchini Frittata Recipes

FRITTATA DI ZUCCHINE E FIORI DI ZUCCA (ITALIAN ZUCCHINI FRITTATA)

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

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.

Provided by AnnaG

Categories Breakfast and Brunch Eggs Frittata Recipes

Time 1h4m

Yield 4

Number Of Ingredients 10

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

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 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, Sodium 250.3 mg, Sugar 4 g

FRITTATA DI ZUCCHINE (ZUCCHINI FRITTATA)

Frittata Di Zucchine (Zucchini Frittata) image

Over 50 years ago, I was taught to make zucchini frittatas by my grandmother. This is her recipe, which I still use on a regular basis. You can adjust/substitute the herbs to your taste preference to make this recipe "your own". Served with a tossed green salad on the side, it makes a wonderful light dinner. Posted in answer to a request.

Provided by Dee514

Categories Breakfast

Time 45m

Yield 1 Frittata, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
1 large onion, coarsely chopped
1 teaspoon fresh thyme, chopped (optional) or 1/2 teaspoon dried thyme, crushed (optional)
1 1/2 lbs zucchini
2 tablespoons Italian parsley or 2 tablespoons fresh basil, chopped
5 large eggs
1/2 teaspoon salt
black pepper (to taste)
1/2 cup freshly grated parmigiano-reggiano cheese (parmesan cheese)

Steps:

Preheat broiler (the one in your oven, not the BBQ grill).
In a small frying pan over medium heat, warm two tablespoons of the olive oil.
Add the onion and dried thyme (if using it).
Sauté until the onion wilts (about five minutes).
Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
In a bowl, beat the eggs lightly with a fork.
Beat in the salt, pepper, and cheese.
Add the drained cooled zucchini and onion mixture.
Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
Be careful not to overcook the eggs.
To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
Serve warm or cold, cut into wedges.

Nutrition Facts : Calories 294.9, Fat 22.8, SaturatedFat 5.7, Cholesterol 239.7, Sodium 565.5, Carbohydrate 9.7, Fiber 2.4, Sugar 6.2, Protein 14.2

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