Frittata di Zucchine e Fiori di Zucca (Italian Zucchini Frittata) recipe
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Ingredients
- 3 tablespoons extra-virgin olive oil, divided 1 small white onion, finely chopped 1 bunch parsley, stems and leaves chopped separately 3 zucchini, cut into long, thin strips salt and ground black pepper to taste 7 ½ cups zucchini blossoms, pistils removed 6 eggs 3 tablespoons grated Parmesan cheese 1 tablespoon grated Pecorino Romano cheese 4 leaves fresh mint, chopped
Nutrition Info
- 267 caloriescarbohydrate: 10.3 gcholesterol: 284.2 mgfat: 19.6 gfiber: 3 gprotein: 14.5 gsaturatedFat: 4.8 gservingSize: -sodium: 250.3 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Frittata di Zucchine e Fiori di Zucca (Italian Zucchini Frittata)
Directions
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Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems, cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt, cook and stir until softened, about 5 minutes.
Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.
Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well, season with salt and pepper.
Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover, let stand until top is just set, about 5 minutes.
Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.