ZUCCHINI BLOSSOM FRITTATA

By BobD

Ingredients

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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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 saute until soft, about 4 minutes. Add blossoms and saute 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.