Zucchini Frittata With Blossoms Recipe
Zucchini Frittata With Blossoms Recipe
Ingredients:
12 pcs of eggs (large)
1 c of cheese (Parmesan); grated fresh
2 pcs of zucchini (medium); rinsed & cut to 2-inch long julienned strips
3 Tbsps of olive oil
6 pcs blossoms of zucchini; pistils taken out
1 pc of onion; finely chopped
3 pcs cloves of garlic; minced
1.5 Tbsps of thyme (fresh) or
1.5 tsps of dried thyme; crumbled
Instructions:
Whisk eggs, salt, pepper, 1/2 c of cheese together in bowl. Then, whisk mixture ’til well-combined. Saute zucchini w/ 2 Tbsps of oil in nonstick 12-inch skillet on fairly high stove heat. Stir ’til soft, transfer w/ spoon w. slots into small mixing bowl.
Then, add rest of oil into skillet, then cook onion along w/ sweet pepper, salt, pepper on moderate stove heat. Stir ’til vegetables become soft.
Add thyme along w/ garlic then cook mixture for a minute, constantly stirring. Stir into zucchini, put in egg mix then decoratively arrange blossoms of zucchini on surface.
Next, preheat broiler then cook frittata on moderate stove heat 12-15 mins w/o stirring or ’til edges set leaving center soft still.
Sprinkle remainder of cheese onto top. Wrap into double-thickness of a foil, if handle of skillet is made of plastic.
Broil frittata below broiler for 2-3 mins approximately 4-inches from heat ’til cheese turns golden and bubbling. Let frittata be cooled in skillet about 5 mins.
Run knife surrounding the edges then slide frittata to serving dish. Cut frittata to wedges, serve at room-temperature or warm; makes 6 servings.
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