As promised another zucchini flower recipe. This one is a super easy recipe and would be great for brunch or for a Sunday lunch, maybe right after coming home form the farmers market where you picked zucchini flowers and fresh eggs.
In my case eggs were from the supermarket and zucchini flowers from the patio, but it worked out pretty well even without fresh eggs.
- 2 eggs
- 5 zucchini flowers
- 2 oz. mellow melting cheese
- 1 tbsp minced mint
- Start out by dicing the onion and cleaning the zucchini flowers. To clean the flowers you have to trim the stem of the flower to the base, remove the spears around the bottom of the flower and carefully remove the stigma inside the flower. For this recipe you don't have to worry too much about tearing the flower as you are not stuffing it, so it can be a good way of practicing zucchini flowers cleaning.
- In warm oil, sautee the onion and when it is tender add the flowers and the mint and let them fry for a couple of minutes.
- In the mean time, break the eggs in a bowl, season them with salt and pepper and whisk them well.
- Pour the eggs in the pan where you have been cooking the onion and the flowers. Swirl the pan around lifting the edges of the frittata as it cooks so that uncooked egg can reach the pan. This way the eggs will cook more uniformly.
- When the top frittata is set, but not yet cooked, cover half of it with thinly sliced cheese and the fold the rest of the frittata over the cheese. I used a swedish cheese that reminds me of a less buttery gouda, but anything mellow and melty should work well.
- Take the pan off the heat and let it rest for a couple of minutes. The heat from the pan will keep cooking the eggs and will melt the cheese.
- Transfer the fritatta to a dish covered with a paper towel so that most of the oil from cooking can be absorbed. Serve hot or cold.
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