Enjoy this light and flavorful Frittata with Zucchini Flowers, a perfect addition to your Italian recipes.

Frittata with Zucchini Flowers

Delicate and fragrant, zucchini flowers are among the most beloved ingredients in spring and summer cuisine. The Frittata with Zucchini Flowers is a simple yet genuine recipe that beautifully highlights the freshness of this seasonal ingredient, bringing to the table a light dish rich in flavor.

The ideal season for zucchini flowers lasts from May to September, peaking in June and July when the flowers are at their most succulent and colorful. This is the best time to enjoy them at the peak of their deliciousness.

Perfect for harvesting early in the morning while they are still open and firm, zucchini flowers lend themselves to various preparations, from crispy battered versions to creamy pasta dishes.

However, in a frittata, they find an ideal combination with eggs, creating a soft, golden, and aromatic dish that wins hearts with its first bite. This quick and versatile dish is perfect as a second course, appetizer, or to enhance a summer buffet, encapsulating the flavors of Mediterranean tradition and the essence of seasonal cooking. Discover this perfect family dish!

If you are looking for more recipes using zucchini flowers, be sure to check out:

• Baked Zucchini Flowers
• Zucchini Flower Fagottini
• Battered Zucchini Flowers
• Zucchini Flower Parmigiana
• Zucchini Flowers Stuffed with Burrata and Sundried Tomatoes
• Zucchini Flowers Stuffed with Speck and Mozzarella
• Zucchini Flower Tatin
• Fried Sciurilli

Ingredients

• 8-10 zucchini flowers
• 4 large eggs
• Salt and pepper, to taste
• 3 tablespoons of grated Parmesan cheese
• 1 tablespoon of olive oil
• Fresh herbs (basil or parsley), optional

Instructions

1. Begin by carefully cleaning the zucchini flowers, removing the stems and any stamens inside.
2. In a bowl, whisk the eggs, adding salt, pepper, Parmesan cheese, and any chopped fresh herbs if using.
3. Heat olive oil in a non-stick frying pan over medium heat.
4. Add the zucchini flowers to the egg mixture and gently fold them in.
5. Pour the mixture into the hot frying pan, ensuring an even spread.
6. Cook for about 5-7 minutes on one side, then carefully flip and cook for another 5 minutes until golden and set.
7. Remove the frittata from the pan, slice, and serve warm or at room temperature.

Total Time

30 minutes

Cuisine

Italian