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Zucchini Blossom Frittata Recipe

Zucchini Blossom Frittata Recipe



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Ingredients

  • 20 zucchini blossoms, stems removed (about 3 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon piment d'Espelette or 1/4 teaspoon cayenne pepper
  • 7 large eggs, whisked to blend
  • 1 tablespoon coarsely chopped fresh Italian parsley

Recipe Preparation

  • Gently rinse and dry zucchini blossoms. Preheat broiler.

  • 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.

  • 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.

,Photos by Lendon FlanaganReviews Section

Quick and Easy Recipes for Zucchini Blossoms

Zucchini blossoms (a.k.a. zucchini flowers) are classically served lightly battered and fried, and we're never going to argue against that treatment, but the lovely delicate flavor of fresh zucchini blossoms can be cooked in many different ways and added to a range of summer dishes. So don't limit yourself to frying them, and definitely, don't pass them by on your next visit to the market when there's so much that can be done with them.


Tattoos and Squash Blossom Frittata

Another frittata recipe (yes, those are all links to 3 other frittata recipes). I know, I know. Boring, redundant, not exciting. Would you rather hear about my poison ivy? I could post some gross pictures, or I could tell you about all of the calamine lotion I’ve been dabbing on. Not fun. Somehow I had made it 23 years without ever getting poison ivy, and then when we went to the Gorge 2 weeks ago, things changed. Oh well. Maybe I’ll get lucky enough to go another 23 years without another splotchy red patch. My fingers are crossed.

I can tell you about something awesome that I did with my sis last night- Maggie got her first tattoo! Our cousin, Anthony Hall is an AWESOME tattoo artist. So, if you’re here in Lexington and need some ink, I’ll gladly give you his number! Here is a link to his profile- Reigning Ink. And here is my baby sister getting her first tattoo!

The flower is actually a Paw-paw flower. Our wonderful grandfather, whom we lovingly called Pawpaw passed away almost a decade ago. Maggie searched for a flower that she liked online, and amazingly enough, the one she liked happened to be the Pawpaw flower- how cool is that? Here’s a great post that Maggie did about the significance of the phrase “Breathe the world in” (which is also the title of her blog!)

Another fun fact before I bore you to death with a frittata recipe- I have a tattoo as well! I got my first (and only, for now) tattoo from Anthony as well back in 2009. It’s done with UV ink, so it’s pretty much invisible in plain light. BUT, when you put it under a black light, it GLOWS! (I haven’t even told my parents, Hi Mom, Hi Dad! See, Maggie isn’t too rebellious!)

It’s on the inside of my right calf. The phrase says “I surrender my life”, written in Hebrew. After seeing Maggie get her AWESOME tattoo, it really makes me want another, so I’ll definitely be thinking long about my next piece.

Daniel has a tattoo too, but for whatever reason, I cannot find a good picture of it! I’ll post it as soon as I can snap a pic!


Zucchini Blossom Frittata Makes the Most of Farmers' Market Jackpot

Zucchini flowers, or squash blossoms (for culinary purposes these are interchangeable), are one of those off-the-supermarket-beaten-path ingredients you tend to find only at farmers’ markets or fancy restaurants. (Or Italy, though that doesn’t really help most of us all that much.)

This elusiveness means that if you do come into a supply – either because you’ve lucked into some at the market, or by growing them yourself – it may not be entirely clear just what to do with the darn things.

On menus, zucchini blossoms most often show up stuffed with cheese and deep-fried. Now, far be it from us to decry such a fantastic use of nature’s bounty, but this isn’t necessarily the best option for the home cook. Deep frying requires a lot of oil and, if you’re only doing a small batch, is rather wasteful. Not to mention that deep frying involves, well, a pot of boiling-hot fat, which is the sort of thing that can make a person hesitant about venturing into the kitchen.

Fortunately, there are other lovely things to do with the zucchini blossom. One in particular, retains the virtue of using lots of cheese, and also comes with the bonus of working for breakfast, lunch, or supper – the frittata. Frittatas are easier to make than omelettes, can be happily eaten hot out of the pan or at room temperature, and are deeply forgiving of substitutions.

This recipe was born of the love of zucchini blossoms, yes, but also a need to make good use of sundry bits and pieces lurking in corners of the fridge. We encourage you to take the same freewheeling approach: swap out chives for onions, sage for parsley, and leave out the garlic altogether, if that’s what your heart and pantry encourage.

Zucchini Blossom Frittata

(The recipe as given is for one person – multiply by as many as you want to serve, increasing your pan size to match.)

  • small glug of olive oil
  • 1 small clove of garlic, chopped
  • a couple of green onions, sliced
  • 3-4 zucchini blossoms, rinsed thoroughly
  • a generous handful of parsley, chopped
  • 2 eggs
  • 30 mL (2 tbsp) milk, cream, leben, or plain yogurt
  • salt and pepper
  • small bit of soft cheese, like goat or feta

1. Put a small, oven-proof frying pan over medium heat, and preheat the broiler. While the skillet is warming, prepare the zucchini blossoms: remove the stamens or pistils from the centre using a paring knife or your fingernail, and slice each one in half crosswise.

Cut the bottoms into quarters, and leave the petals whole.

2. Slick the bottom of the pan with a bit of olive oil, and then toss in garlic and green onions sauté for one minute. Add in the chopped bottoms of the blossoms, and sauté one minute more. Scatter zucchini blossom petals and chopped parsley in the pan.

3. Crack the eggs into a bowl and gently break them up with a fork. Pour in the milk/cream/whatever, and add in some some salt and freshly ground pepper. Whisk very gently, and pour immediately into the hot skillet.

4. Let the eggs cooked undisturbed for about 4 minutes, until gently set. (Note: if you are multiplying this recipe to serve several people, once the frittata begins to set, gently lift the edges with a spatula to let some of the uncooked egg run underneath. If you’re only using two eggs, this won’t be necessary.)

5. Crumble the cheese over top of the eggs, and transfer skillet to the broiler for a minute or two, until the top of the frittata is lightly browned and the cheese begins to melt.

Note: zucchini flowers are highly perishable, and should be cooked the day you bring them home.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small white onion, finely chopped
  • 1 bunch parsley, stems and leaves chopped separately
  • 3 zucchini, cut into long, thin strips
  • salt and ground black pepper to taste
  • 7 ½ cups zucchini blossoms, pistils removed
  • 6 eggs
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon grated Pecorino Romano cheese
  • 4 leaves fresh mint, chopped

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt cook and stir until softened, about 5 minutes.

Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.

Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well season with salt and pepper.

Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover let stand until top is just set, about 5 minutes.

Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.


More Frittata Recipes

Follow these to the letter or use them as templates to create your own combos:

Dungeness Crab, Fromage Blanc, and Potato Frittata

Sweet Dungeness crab, mild and creamy fromage blanc or ricotta, and roasted potatoes make for an especially elegant frittata, offset by a tangy tomato vinaigrette. This one easily swings from brunch to dinner with the addition of a crisp white wine. It’s also slightly smaller, using only 5 eggs and a 10-inch skillet, but you can make it larger if you want. Get this Dungeness Crab, Fromage Blanc, and Potato Frittata recipe.

Frittata Lorraine

Stuffed with Canadian bacon, Gruyère cheese, and shallots, our Frittata Lorraine is less fussy (and healthier) than the traditional quiche Lorraine, yet still feels fancier than a ham and cheese omelet. Get our Frittata Lorraine recipe.

Bell Pepper and Potato Frittata

Try pairing this hearty dish with bacon for breakfast, between slices of toasted bread for lunch, or paired with a big green salad for dinner. Get our Bell Pepper and Potato Frittata recipe.

Asparagus Frittata with Horseradish Sour Cream

Make this asparagus frittata at the peak of asparagus season, when the spears are abundant and reasonably priced. Here, they’re featured in an airy frittata, which pairs well with a cool horseradish cream. Get our Asparagus Frittata with Horseradish Sour Cream recipe.

Onion, Mushroom, and Goat Cheese Mini Frittatas

Muffin pans have a dual purpose: they’re ideal baking trays for individual frittatas. Make a dozen for your next hosted brunch or as an appetizer at a dinner party. Get our Onion, Mushroom, and Goat Cheese Mini Frittatas recipe.

Kale and Roasted Red Pepper Frittata

This egg dish, which is chock-full of bell peppers and dark, leafy kale, could double as a healthy way to get your greens in any night of the week. Get our Kale and Roasted Red Pepper Frittata recipe.

Egg-White Frittata With Shrimp, Tomato, and Spinach

Make this cheeseless, egg-white-only seafood stunner anytime you’re in the mood to eat a clean, protein-rich meal. Get our Egg-White Frittata With Shrimp, Tomato, and Spinach recipe.

Zucchini Blossom Frittata

At the height of summer, when squash are flourishing, make our zucchini blossom frittata, which pairs sliced zucchini rounds with their delicate orange blossoms, as well as Manchego cheese and fresh marjoram. Get our Zucchini Blossom Frittata recipe.

Related Video: See Our Shrimp and Egg White Frittata Recipe in Action


  • 4 eggs
  • 2 tablespoons cream or milk
  • 1 small onion
  • 2 tablespoons olive oil (divided)
  • 1/2 teaspoon fine sea salt
  • 1 clove garlic
  • 3 small zucchini or summer squash
  • 1/3 cup Parmesan or other hard grating cheese
  • Optional: 2 tablespoons minced parsley, basil, or thyme
  • 1/4 teaspoon freshly ground black pepper

In a large bowl, whisk the eggs and cream or milk until the egg whites are thoroughly broken up and the whisk lifted out of the bowl drips with no globs clinging to it. The mixture should be as thin, watery, and flowing as a glass of milk. Set aside.

Trim and peel the onion, finely chop it.

In a large oven-safe frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion and salt. Cook, stirring frequently until the onion starts to brown, about 5 minutes.

Meanwhile, peel and mince the garlic. Trim the zucchini or summer squash, cut in half lengthwise, and thinly slice into half moons.

When the onion has started to brown, add the minced garlic and cook until fragrant, about 1 minute.

Add the sliced zucchini or summer squash and cook, stirring, until wilted, about 5 minutes.

While that cooks, grate the cheese and mince the herbs.

Stir in the cheese, herbs, and pepper into the eggs. Stir in the vegetable mixture.

Return the pan to the stove. Add the remaining 1 tablespoon of the oil, swirl it to coat the pan, and let it sit until hot. Pour in the egg-vegetable mixture. Reduce the heat to medium-low. Cook until lightly browned on the bottom, about 5 minutes.

Heat a broiler, arranging a rack 6 to 8 inches below the heating element.

Put the frittata under broiler and cook, watching constantly, until the frittata is set and the top is browned, 2 to 3 minutes (your eyes are more important than the clock here!).

Run a silicone spatula around the edges, gradually working under the frittata until the entire thing is loose from the pan. Slide the frittata onto a serving plate and serve immediately.


11 Frittatas to Serve Up For Brunch

What&aposs better than cold leftover pizza for breakfast? THIS. It&aposs a carb-free version of your favorite food that&aposs actually totally acceptable to eat first thing in the morning.

Mini Summer Squash Frittatas

Photography by Kate Mathis

Whip these zucchini and squash blossom bites up in just 30 minutes. All you need now is a muffin tin!

Broccolini Frittata

Basil and broccolini (broccoli&aposs longer, thinner cousin) are the stars of this super-easy brunch dish. 

Sheet-Pan Mushroom Frittata

Photography by Kate Mathis

Feed a crowd in a snap with this easy sheet-pan recipe. You&aposll never slave over made-to-order omelets again!

White Pizza Frittata with Kale

Photography By Tara Donne

What can we say? Pizza frittatas are where it&aposs at. Trade in tomato sauce for greens, grate some fresh nutmeg, and mix in a little lemon juice. Yum!

Carbonara Frittata

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Carbonara in your frittata? You&aposd better believe it. Delizioso!

Mini Mediterranean Frittatas

Make these tiny cups fulla&apos cheese, peppers, and olives for a morning treat.

Frittata Pizza Broccoli Rabe

Photography by Joseph De Leo

This frittata pizza skips the sauce and amps up the veggies for a healthy yet hearty brunch.

Soufflé Frittata with Leeks

Half souffle, half frittata, and all delicious. Throw in some dry mustard and French herbs to kick the flavor up a notch. 


Squash Blossom Frittata

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Squash blossoms are usually stuffed with cheese and fried. Delicious, yes, but this frittata is faster and a whole lot healthier.

Ingredients

  • 6 large eggs
  • 2 large egg whites
  • 1/4 cup (1 oz.) crumbled goat cheese
  • 2 Tbs. olive oil, divided
  • 1/4 cup minced shallot
  • 1 clove garlic, minced (1 tsp.)
  • 1/2 cup thinly sliced zucchini
  • 6 squash blossoms, stems and stamens removed

Preparation

1. Preheat broiler. Whisk together eggs, egg whites, and cheese in bowl season with salt and pepper, if desired. Set aside.

2. Heat 1 Tbs. oil in 10-inch ovenproof skillet over medium-high heat. Add shallot, and sauté 2 minutes. Add garlic sauté 30 seconds. Add zucchini sauté 2 minutes. Stir zucchini mixture into egg mixture. Add squash blossoms to skillet, and sauté 30 seconds. Remove squash blossoms from skillet.

3. Heat remaining 1 Tbs. oil in same skillet over medium-low heat. Add egg mixture to skillet. Arrange squash blossoms in circle on top. Cover, and cook 10 minutes, or until set.

4. Uncover skillet, and transfer to oven. Broil 3 minutes, or until top of frittata is golden. Slide frittata onto cutting board, and slice into 8 wedges.


Recipe Summary

  • 1 cup water
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ green bell pepper, seeded and chopped
  • 3 zucchini, cut into 1/2-inch slices
  • 2 cloves garlic, peeled
  • 1 small onion, diced
  • 6 fresh chopped mushrooms
  • 1 tablespoon butter
  • 5 eggs
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 3 tablespoons Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.

Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir season with salt and pepper. Cook over low heat until eggs are firm.

Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.