Zucchini Flower Frittata Recipe
This zucchini flower frittata recipe couldn’t be simpler! Just a few ingredients, and a great way to use zucchini blossoms!
If you’re growing zucchini and have more than one plant, you may be feeling inundated with zucchini and zucchini flowers. I have only have three plants and have been giving zucchini away.
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If by some chance you’re not using the blossoms, that is a real shame as they are totally edible and delicious! I recommend you try them by making either Italian style fried zucchini blossoms or stuffed zucchini flowers filled with cheese.
Once you are hooked on their delicate flavor, you’ll want to use the blossoms as much as possible, which is why I’m sharing this frittata recipe. I posted a potato and bacon frittata a few years ago, too.
You can use as many flowers as you like as they almost disintegrate into the eggs when cooked.
Just 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.
Let me know what you think if you try this courgette blossom frittata! (For my UK peeps to feel included!) :)
Zucchini Flower Frittata Recipe
recipe by Christina Conte serves 2
FULL PRINTABLE RECIPE BELOW
Prepare the Potato.
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.
Prepare the Zucchini Flowers and Eggs
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 1/2 tsp of Kosher or sea salt.
Then 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.
Make the Frittata
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.
You can even stick a slice in between two slices of bread to make a zucchini flower frittata sandwich!
However, I think it makes the most perfect lunch as-is.
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Zucchini Flower Frittata Recipe
Special Equipment
- 1 11″ CS+ pan
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
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Scrambled eggs are my favorite, but I love frittatas and quiches. Can’t wait to tey this recipe.
We had this for dinner tonight! Good luck, Jeff!
This is the first time I made blossoms this way and they were very good . I usually make them fried or stuffed with cheese.
I’ve never seen zucchini blossoms used in this way, and I love it. Not only the flavor, but those pretty streaks of orange are so cool. :-) ~Valentina
Great post Christina! This is a great combination! We are definitely going to try it.
Love this! We have had fried squash blossoms several times this summer (both plain and stuffed with Taleggio and anchovies). Love the idea of the frittata!
Love zucchini blossoms! This looks amazing. No zucchini plants here, so I will have to hit a farmers market and hope they have them there. Have you ever seen them in any stores here in LA?
The only store I’ve seen them in is Super King.
Made these and they came out good. Thanks for sharing!
This looks outstanding!!! I have a few blossoms, but had had a lot of rain. You just never know with a garden.