Frittata with zucchini flowers, very simple to prepare, quick and tasty… in this case, I’ve enriched it with grated zucchini and cubes of provola cheese, making it even more appetizing. As you know, I prefer to bake frittatas in the oven, they turn out lighter and there’s no need to flip them… however, if you want, you can use the classic skillet with oil or butter. Try this recipe too!
Here are other ideas with zucchini flowers:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Seasonality: Spring, Summer
- Energy 221.81 (Kcal)
- Carbohydrates 3.66 (g) of which sugars 0.42 (g)
- Proteins 17.83 (g)
- Fat 15.52 (g) of which saturated 8.52 (g)of which unsaturated 5.75 (g)
- Fibers 0.71 (g)
- Sodium 563.09 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (large)
- 10 zucchini flowers
- 1 zucchini
- 2.5 oz provola cheese
- 1 tbsp grated Parmesan
- 1 tbsp milk (or liquid cream)
- aromatic herbs (parsley, basil, or others)
- extra virgin olive oil
- salt
- pepper
Tools
- Cake Pan 7 inches
- Parchment Paper
- Skillet
- Bowl
- Grater
- Hand Whisk
Preparation
Wash the zucchini, remove the ends, and grate it with a coarse grater.
Place it in a skillet with a drizzle of oil and a pinch of salt, cook for 4-5 minutes until it has slightly wilted and lost some of its water.
Then turn off the heat and let cool.
Clean the zucchini flowers by removing the stem and pistil. Wash them gently and dry them on kitchen paper. Then cut them into strips.
Cut the provola into small cubes.
Break the eggs into a bowl, add salt, pepper, and a handful of chopped parsley (or other herbs).
Add the milk, the Parmesan and beat well with a whisk.
Add the zucchini, the provola and mix (1). Finally, add the zucchini flowers.
Line the cake pan with slightly dampened parchment paper. Pour in the mixture, distributing the zucchini flowers with a fork, as they tend to clump together (2).
Place the frittata in a 180°F convection oven and bake for 20-25 minutes, until the eggs have set.
The frittata with zucchini flowers is ready, remove it from the pan and serve it hot or slightly warm, cut into wedges.
Tips and Variations
You can omit the zucchini, adding 2-3 more zucchini flowers.
You can replace provola with mozzarella, making sure to drain it well from excess whey.
You can cook the frittata in a skillet, with a splash of oil or a small knob of butter.
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