Ricotta and Zucchini Flower Frittata

Serves: 4
Total Calories: 584


2 tablespoons unsalted butter
6 zucchini or other squash blossoms, rinsed and dried
6 large eggs, beaten
1/4 cup freshly grated Parmigiano-Reggiano
salt and freshly ground pepper
1 cup ricotta cheese


1 In a 9-inch nonstick skillet, melt the butter over medium heat. Place the zucchini flowers in the pan in a pinwheel fashion.

2 In a medium bowl, beat together the eggs, Parmigiano, and salt and pepper to taste. Carefully pour the mixture over the flowers without disturbing them. Place spoonfuls of the ricotta around the pan. Lift the edges of the frittata as it sets to allow the uncooked egg to reach the surface of the pan. Cook until the eggs are just set but still moist in the center and the frittata is lightly browned on the bottom, about 5 to 10 minutes.

3 Slide the frittata onto a plate, then invert the skillet over the plate. Quickly flip both the plate and skillet so that the frittata is cooked-side up. Cook until just set in the center, about 5 minutes more. Or, if you prefer not to flip it, slide the skillet under the broiler for 3 to 5 minutes, or until the eggs are set to taste. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 584
Calories from Fat: 90

This Ricotta and Zucchini Flower Frittata recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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