8 hours ago
Tuesday, July 5, 2016
People are so fascinated with these beautiful flowers that come from the zucchini plant!
They are very pretty, and when fried and stuffed with ricotta, a true delicacy.
I picked them quickly that a.m. and with not much time to think about what to make. A pizza?
Maybe next time.
Today, it will be a frittata, which is basically and omelet finished in the oven.
This recipe is very adaptable. You can use more eggs for a crowd, or less and cook in a smaller pan.
Any cheese is fine....I opted for Parmesan.
Fresh herbs can be your choice, chives, basil or parsley, all good.
Use this recipe as a basic guideline, and you will be fine.
Henry asked me if I opened the flowers up to check for bugs or bees.....I did not.
I am still alive to give you the recipe.
Squash Blossom Frittata: (serves 6)
1/4 cup whole milk
sea salt & pepper
bunch of scallions, chopped
1/2 grated Parmigiano Reggiano cheese
1 zucchini, sliced
1 small onion, red or yellow, sliced
2 cloves garlic, peeled but left whole
handful of basil, chopped
1 tbsp butter
1 tbsp olive oil
sea salt & pepper
6-8 zucchini blossoms (stems trimmed)
Whisk up egg mixture with the cheese and scallions in a bowl, and set aside.
Heat the oven to 375F.
In a commercial grade non-stick skillet (make sure your skillet is oven safe at high temperatures), heat the butter and olive oil.
Saute the zucchini and onions with the garlic until the zucchini is blistered, about 10 minutes (when the garlic gets too brown, remove it from the pan). Season w/ sea salt & pepper.
Add the egg mixture to the pan and place the zucchini flowers on top in a decorative fashion.
Cook on medium heat for about 2 minutes only, until the bottom is set.
Place in the oven at 375F for 12 minutes, then place under the broiler for 3 minutes more, until the top of the omelet is golden.
Immediately, slide the frittata out of the skillet onto a cutting board and cut into wedges.
Best served at room temperature, and great for leftovers the next day!
Enjoy the bounties of summer!