Frittata di Fiori di Zucchina
Zucchini flowers are a gem of an ingredient, with a lovely subtle taste and beautiful colour. This is a simple dish, delicate and looks beautiful on a summer table. Zucchini flowers have a short shelf life and aren’t always easy to find but when you do….
For 4 people
4 eggs (preferably organic, certainly free range)
6 Zucchini flowers
Coat a frying pan with some olive oil and put on a medium to low heat.
Beat 4 eggs together with a pinch of salt, and add to a frying pan.
Wash and chop your zucchini flowers discarding the harder stem.
Once the bottom of your eggs are settling (you can test it by using a knife or a fish-slice and gentling lifting the sides of the frittata) sprinkle the top with the chopped zucchini flowers.
Cook for about 20 seconds and then put the pan under the grill for about 2 minute, until the top has just set.
Transfer to a plate paying attention not to break or fold it (it’s very delicate), sprinkle a little salt and pepper and a little bit of olive oil on top. Take immediately to the table for everyone to comment how beautiful it looks.