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….

Ingredients

For 4 people

4 organic, free range eggs

6 Zucchini flowers

Method

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 set aside.

Take the base and stamen off your zucchini flowers and carefully wash and pat dry. Then place them in the frying pan with the base of the flower at the centre and the tips towards the edge of the pan as per the image – think of it as a sunflower. Gently soften the flower, which should take no more than a minute on either side.

Then pour in the beaten eggs gently to cover the base of the pan

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) put the pan under the grill for about 2 minutes, until the top has just set.

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, sprinkle a little salt and pepper and a little bit of olive oil on top. Serve immediately.