Zucchini Frittata with Blossoms

• 7 whole large eggs
• 3 large egg whites
• 1/2 cup whole milk
• 5 oz ricotta salata, finely crumbled (1 cup)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium zucchini (1 to 1 1/4 lb total), quartered lengthwise and cut crosswise into 1/2-inch-thick pieces
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1 1/2 teaspoons chopped fresh oregano
• 1/4 cup finely grated Parmigiano-Reggiano (1 oz)
• 6 large zucchini blossoms (optional), tough ends removed

1. Whisk together whole eggs, whites, milk, ricotta salata, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2. Preheat broiler.
3. Cook zucchini in oil in a 12-inch ovenproof nonstick skillet (or wrap plastic handle in a double layer of foil) over moderate heat, stirring, until just tender, about 8 minutes.
4. Add garlic, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 1 minute.
5. Pour egg mixture over zucchini and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist).
6. Sprinkle top with Parmigiano-Reggiano and arrange blossoms (if using) evenly on top, pressing them in lightly.
7. Broil frittata 6 inches from heat until set, puffed, and golden brown, about 3 minutes.
8. Cool 5 minutes, then loosen edges with a spatula and slide onto a platter.
9. Cut into wedges and serve warm or at room temperature.

eggs, egg whites, milk, ricotta salata, salt, black pepper, zucchini, olive oil, garlic, fresh oregano, zucchini blossoms

Taken from www.epicurious.com/recipes/food/views/zucchini-frittata-with-blossoms-106900 (may not work)