Zucchini Flower Frittata Recipe
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
2
-
Calories
403 kcal
-
Course
Main Course
-
Cuisine
Italian
Zucchini Flower Frittata Recipe
Report
A delicious recipe to use zucchini flowers for a healthy meal.
Share:
Ingredients
- 1 large potato (organic)
- 1 Tbsp extra virgin olive oil
- 5 to 10 fresh zucchini flowers (if they're tiny you can use even more)
- 5 eggs
- ½ tsp sea salt plus a little sprinkle for the potatoes
- 2 Tbsp Parmigiano Reggiano cheese grated
Instructions
- Dice the potato into small cubes. I used organic yellow gold potatoes so I left the skin on. If not using organic, peel the potato first.
- Put the extra virgin olive oil in an 8″ non-stick pan (note: I linked to the 11″ CS+ pan which is the one I prefer, but Amazon doesn’t currently have the 8″ skillet). These are truly the best and safest non-stick pans I’ve ever used.
- Fry the potatoes, turning frequently so they cook and brown evenly, and so they don’t stick together. This will take about 15 minutes.
- Meanwhile, cut the flowers into large pieces.
- Then beat the eggs with a whisk. You can add a splash of water if you like; it will make the frittata a little lighter. Add the sea salt.
- Next, add the grated Parmigiano Reggiano (or Pecorino Romano) cheese. If you don’t have the real thing, just omit the cheese.
- When the the potatoes are ready, lower the burner to medium and sprinkle with a little salt.
- Sprinkle the zucchini flower pieces over the potatoes. I didn’t have as many blossoms as I wanted so feel free to load it up if you do. They are much like spinach: it looks like a huge amount, but when cooked, goes down to nothing.
- Stir in the flowers, then pour the beaten eggs over the potatoes and blossom pieces.
- Tip the pan to swirl the egg around evenly, then use the spatula or a wooden spoon to move the bottom of the frittata around to allow the raw egg to reach the bottom. This helps it to cook more on one side so there’s less of a mess when you flip it.
- Turn the entire pan 180 at one point, so if your burner cooks unevenly, it will help even the cooking process. When most of the egg is cooked, remove the pan from the heat.
- Place a plate over the top, and with your hand firmly on top, flip the frittata carefully, but quickly.
- Return the frittata to the pan and put back on the heat. Cook for another 2 minutes or so and serve immediately, although this can also be served at room temperature, or even cold.
Notes
- Be sure to clean the male blossoms (the flowers with no zucchini fruit attached) carefully, since you probably don't want ants and dirt added into your frittata! Remove the green base of the flower, along with the stamen (although it is edible and you can cook it if you prefer). Rinse gently and dry on a paper towel.
Nutrition Information
Show Details
Serving
1 slice
Calories
403kcal
(20%)
Carbohydrates
33g
(11%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.04g
Cholesterol
468mg
(156%)
Sodium
850mg
(35%)
Potassium
963mg
(28%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
815IU
(16%)
Vitamin C
38mg
(42%)
Calcium
154mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 403kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 468mg | 156% |
| Sodium | 850mg | 35% |
| Potassium | 963mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 38mg | 42% |
| Calcium | 154mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
Other Recipes
You'll Also Love
