In the pan or in the oven: the frittata with zucchini flowers and provola (or scamorza) can be prepared in both cooking variations, the first is faster, the second is lighter. Tasty and delicious, suitable for the nice weather like the cold tuna and lemon frittata, this recipe is a good second course that will please the whole family, perfect also to take for an outdoor picnic.
The zucchini flowers are a versatile vegetable, I use them in many recipes, from simple flatbreads, frittatas, fried or as a condiment, see my pasta with zucchini flowers and cherry tomatoes, a real delight.
Today I combined eggs, zucchini flowers, and provola for an irresistible frittata! Shall we try it together?
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 255.23 (Kcal)
- Carbohydrates 1.39 (g) of which sugars 0.15 (g)
- Proteins 19.94 (g)
- Fat 19.06 (g) of which saturated 9.80 (g)of which unsaturated 6.97 (g)
- Fibers 0.15 (g)
- Sodium 876.06 (mg)
Indicative values for a portion of 136 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
- 6 eggs
- 20 zucchini flowers
- 1/3 cup grated Parmesan cheese
- 3.5 oz provola (sliced)
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools for frittata with zucchini flowers
- Pan
Recipe
Simple, summery, and tasty!
Let’s see together how to prepare this appetizing frittata made in a pan with zucchini flowers and provola cheese, for a really irresistible cheesy result.
Gently clean the flowers by removing the stem and attached leaves.
Remove the pistil, rinse them, and let them dry.
In a plate, beat the eggs well, add salt, pepper, and incorporate the grated Parmesan cheese.
Add 14 zucchini flowers cut into strips and the coarsely chopped parsley, then mix.
In a non-stick saucepan (or pan) heat the oil and pour in the frittata mixture.
Immediately place a layer of sliced provola.
Now complete by arranging the whole but spread-out zucchini flowers in a circle (open them only on one side), previously set aside.
Cover with a lid and cook the frittata on low heat for about 10 minutes without ever increasing the flame, so you won’t need to turn it. When you see that it is well set, it means the frittata is cooked, let it cool slightly and serve.
A vegetable and cheese frittata that will meet the tastes of the whole family. You can cook it in a pan on the stove to have it ready in no time or make it even lighter by baking it in the oven at 350°F for about 25 minutes.
Storage and advice
Storage: the frittata with zucchini flowers and provola can be stored for up to 2 days in the refrigerator kept in an airtight container or on a plate covered with cling film for food.
Advice: you can replace the provola with scamorza or mozzarella and enrich it with diced cooked ham.
Storage: the frittata with zucchini flowers and provola can be stored for up to 2 days in the refrigerator kept in an airtight container or on a plate covered with cling film for food.
Advice: you can replace the provola with scamorza or mozzarella and enrich it with diced cooked ham.
Storage: the frittata with zucchini flowers and provola can be stored for up to 2 days in the refrigerator kept in an airtight container or on a plate covered with cling film for food.
Advice: you can replace the provola with scamorza or mozzarella and enrich it with diced cooked ham.
