Zucchini Blossom Frittata Recipes

ZUCCHINI FRITTATA WITH BLOSSOMS

Steps:

• In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface.
• Preheat the broiler. Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature.

SQUASH BLOSSOM FRITTATA SQUARES

Steps:

• Soak 1/2 cup bread cubes in 1/2 cup milk, 5 minutes. Whisk with 4 eggs, and salt and pepper. Add 1/4 cup each chopped parsley and grated parmesan, 6 chopped stemmed squash blossoms, 1 grated garlic clove and 1 shredded yellow squash. Heat 1 tablespoon olive oil in a small ovenproof skillet; add the egg mixture and cook 5 minutes, then bake at 375 degrees F until set, 20 minutes. Cut into pieces.

ZUCCHINI FLOWER FRITTATA RECIPE

Steps:

• Dice the potato into small cubes. I used organic yellow gold potatoes so I left the skin on. If not using organic, peel the potato first.
• Put the extra virgin olive oil in an 8″ non-stick pan (note: I linked to the 11″ CS+ pan which is the one I prefer, but Amazon doesn't currently have the 8″ skillet). These are truly the best and safest non-stick pans I've ever used.
• Meanwhile, cut the flowers into large pieces.
• Then beat the eggs with a whisk. You can add a splash of water if you like; it will make the frittata a little lighter. Add 1/2 tsp of Kosher or sea salt.
• Next, add the grated Parmigiano Reggiano (or Pecorino Romano) cheese. If you don't have the real thing, just omit the cheese.
• When the the potatoes are ready, lower the burner to medium and sprinkle with a little salt.
• Sprinkle the zucchini flower pieces over the potatoes. I didn't have as many blossoms as I wanted so feel free to load it up if you do. They are much like spinach: it looks like a huge amount, but when cooked, goes down to nothing.
• Stir in the flowers, then pour the beaten eggs over the potatoes and blossom pieces.
• Tip the pan to swirl the egg around evenly, then use the spatula or a wooden spoon to move the bottom of the frittata around to allow the raw egg to reach the bottom. This helps it to cook more on one side so there's less of a mess when you flip it.
• Turn the entire pan 180 at one point, so if your burner cooks unevenly, it will help even the cooking process. When most of the egg is cooked, remove the pan from the heat.
• Place a plate over the top, and with your hand firmly on top, flip the frittata carefully, but quickly.
• Return the frittata to the pan and put back on the heat. Cook for another 2 minutes or so and serve immediately, although this can also be served at room temperature, or even cold.

FRIED ZUCCHINI BLOSSOMS RECIPE BY TASTY

Steps:

• In large, high-walled skillet, heat the oil over medium-high heat until it reaches 375˚F (190˚C).
• Using a paring knife, remove the spiny leaves around the base of the zucchini blossoms. If there are long stems, trim to about ½-inch long.
• In a medium bowl, stir together the flour and salt.
• Pour the water into the flour mixture and stir to combine, but do not overmix. The batter should have the consistency of heavy cream.
• Working in batches, dip each zucchini blossom in the batter, letting any excess drip off, then gently lower into the hot oil and fry for 90 seconds. Flip and fry for 60 seconds on the other side, until golden brown.
• Remove the blossoms from the oil and transfer to a paper towel-lined plate to drain. Season lightly with salt.
• Serve warm with your favorite dipping sauce.
• Enjoy!

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

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.