Zucchini Blossom Frittata

Zucchini Blossom Frittata

Have you heard of zucchini blossoms, the edible, bright orange flower of the zucchini plant? If you have your own garden you will be all too familiar with these dainty flowers.

On the other hand, you might not know how to incorporate them into recipes. This light and delicate-tasting zucchini blossom frittata is a great recipe to highlight the flavour and texture of these beautiful, edible flowers.

Zucchini Blossom Frittata

Zucchini blossoms are a summer farmer’s market find! You may have passed by those little airy flowers and thought that they were strategically placed there simply for decoration however they are, in fact, edible.

They are often served fried (I’ve fried them and stuffed them with prosciutto and mozzarella!) but there are many different ways to enjoy the delicate flavor and beautiful color of this hidden gem in your garden! One of these ways is simply sauteed or mixed into a light and healthy summer frittata.

This healthy frittata is a perfect way to showcase those leftover zucchini and zucchini blossoms in your summer garden and can be served for breakfast, lunch, or dinner.

It’s an easy to make packed lunch option and not to mention, easy to eat for toddlers! I’ve packed this light and fluffy frittata between two pieces of fresh bread for a hearty lunch during the work week.

Zucchini Blossom Frittata

Here are more healthy frittata recipes:

Asparagus Potato Frittata
Pastasciutta Frittata
Chorizo Zucchini Saffron Frittata

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Zucchini Blossom Frittata

2015-09-05
: 4 servings
: 5 min
: 12-15 min

Have you heard of zucchini blossoms, the edible, bright orange flower of the zucchini plant? If you have your own garden you will be all too familiar with these dainty flowers. On the other hand, you might not know how to incorporate them into recipes. This light and delicate-tasting zucchini blossom frittata is a great …

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Zucchini Blossom Frittata
5
5
1
64
Ingredients
    3 tbs. extra virgin olive oil
  • 1 medium zucchini
  • 1/2 small red onion
  • 1 cup zucchini flowers (stems and pistols removed)
  • 8 large organic eggs
  • 1/4 cup Parmesan (optional)
  • Sea salt and black pepper to taste
Directions

Heat the oil in a medium pan on medium heat for 1-2 minutes. Finely slice the onion then add to the pan and saute for 4-5 minutes or until translucent. In the meantime, remove the stems from the zucchini, slice in half lengthwise, then chop each portion into thin slices. Add to the pan and saute for 5-7 minutes or until translucent.

Zucchini Blossom Frittata

Add the eggs to the pan and cook for 3-4 minutes until loosely scrambled. (I simply scramble them right in the pan!).

Zucchini Blossom Frittata

Remove the eggs from the pan and set aside in a medium bowl. Return the frying pan to the burner and add another 1-2 tbs. of olive oil. Increase the temperature to medium-high and heat the oil for 1 minute. Return the eggs to the pan and form a patty with your spatula, pressing down to ensure the frittata is uniform.  Cook for about 2 minutes then cover the frying pan with a large flat plate. Hold the handle of the frying pan and press down on the center of the plate with the palm of your other hand and flip the frittata onto the plate. Slide back into the frying pan and cook for another 2 minutes on the other side.

Zucchini Blossom Frittata

Serve warmed or at room temperature with a fresh tomato side salad. Store in the fridge in an air tight container for up to 3 days.

Zucchini Blossom Frittata

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