This classic Italian frittata uses both zucchini and zucchini blossoms, boasting loads of summertime flavors. It's great warm or at room temperature, which makes it a great choice for buffets or picnics.
italian zucchini frittata
Italian Zucchini Frittata
Ingredient
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3 tablespoons extra-virgin olive oil, divided
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1 small white onion, finely chopped
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1 bunch parsley, stems and leaves chopped separately
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3 zucchini, cut into long, thin strips
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salt and ground black pepper to taste
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7 ½ cups zucchini blossoms, pistils removed
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6 eggs
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3 tablespoons grated Parmesan cheese
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1 tablespoon grated Pecorino Romano cheese
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4 leaves fresh mint, chopped
Instructions
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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.
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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.
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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.
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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.
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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.