Cooking From The Glossies: Zucchini Blossom Frittata Recipe
- 20 zucchini blossoms, stems removed
- 3 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped red onion
- Salt and freshly ground black pepper
- 4 large eggs plus 4 egg whites, whisked to blend
- Generous knob of goat cheese (about 1/4 cup)
- Handful chopped fresh parsley
- Gently rinse and dry zucchini blossoms. Preheat broiler.
- Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and saute until soft, about 4 minutes. Add blossoms and saute just until wilted, turning often, about 1 minute. Sprinkle with salt and pepper.
- Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and egg whites and cook until beginning to set around the edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Crumble the goat cheese into the skillet on top of the eggs. 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 and serve.
zucchini blossoms, extravirgin olive oil, red onion, salt, eggs, generous knob, handful
Taken from www.seriouseats.com/recipes/2008/07/zucchini-blossom-frittata-recipe.html (may not work)