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Zucchini Blossom Frittata

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Zucchini Blossom Frittata

Zucchini Blossom Frittata

amanda

Equipment

  • - Nonstick Frying Pan (12 inches)

  • - Cast Iron Skillet

  • - Pie Plate (9 Inch)

  • - Silicone Baking Mat

  • - Egg Timer

  • - Rubber Spatula

  • - Large Mixing Bowls (2 or 3 quarts)

  • - Meat Thermometer (Digital Probe)

Ingredients

  • 20 zucchini blossoms, stems removed (about 3 ounces)

  • 3 tablespoons extra-virgin olive oil

  • 1/2 cup finely chopped onion

  • 1/2 teaspoon salt

  • Espelette or",

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Instructions

1

Instruction 1

Gently rinse and dry zucchini blossoms. Preheat broiler.
2

Instruction 2

Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and sauté just until wilted, turning often, about 1 minute. Sprinkle with salt and piment d'Espelette.
3

Instruction 3

Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Continue cooking until eggs are softly set, about 5 minutes. Transfer skillet to broiler; broil until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley.
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