+

Zucchini Blossom Frittata

Ingredients (9)

  • 8 large eggs
  • 1/2 cup half-and-half
  • 1/2 cup finely grated aged Manchego cheese (about 2 ounces)
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 tablespoons olive oil
  • 1 pound small zucchini, sliced into 1/4-inch-thick rounds
  • 2 teaspoons finely chopped fresh marjoram leaves
  • 16 zucchini blossoms, stems and pistils removed and blossoms cut in half
Try Amazon Fresh
Nutritional Information
  • Calories245
  • Fat20.09g
  • Saturated fat8.45g
  • Trans fat0.18g
  • Carbs4.43g
  • Fiber0.84g
  • Sugar3.45g
  • Protein12.03g
  • Cholesterol275.56mg
  • Sodium434.05mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Zucchini Blossom Frittata

If you grow squash in your garden, pick off the flowers before they bloom and use them to make this satisfying breakfast or brunch dish. The frittata is great served hot from the oven, but it can also be served at room temperature, paired with a green salad.

What to buy: Zucchini blossoms can be found in gourmet grocery stores or at the farmers’ market during the summer months. They should be firm, full, and free of any bruising or tears. Keep them refrigerated until ready to use. If you can’t find zucchini blossoms, throw in a few handfuls of spinach instead.

Tips for Eggs

Instructions

  1. 1Heat the broiler to high and position a rack in the center of the oven. In a large bowl, whisk together eggs, half-and-half, 1/4 cup of the cheese, salt, and a generous pinch of freshly ground black pepper until thoroughly combined.
  2. 2In a large oven-safe frying pan, heat butter and olive oil over medium-high heat. When butter foaming subsides, add zucchini and marjoram and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until zucchini edges are crispy and browned and the interior is tender, about 10 to 15 minutes. Add zucchini blossoms and cook briefly until they are wilted but not falling apart, about 2 minutes.
  3. 3Reduce heat to medium low, pour egg mixture over zucchini mixture, and evenly distribute remaining cheese on top. Cook until a 2-inch-wide border of egg around the perimeter of the pan is firm and beginning to pull away from the sides, about 10 minutes. (The center of the frittata will not be set at this point.)
  4. 4Place the pan on the center rack of the oven under the broiler for 1 to 2 minutes or until the eggs are set and the edges are golden brown. Cut into wedges and serve.
Load Comments

Recommended from Chowhound

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes
Food Trends

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes

by David Klein | This Taiwanese popcorn chicken recipe is going to change your dinner game. Craving fried chicken...

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved
Food News

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved

by Amy Schulman | Going on a low-FODMAP diet certainly isn’t the most glamorous thing, but the regimen has demonstrated...

10 Delicious Ways to Use Extra Egg Whites
How To

10 Delicious Ways to Use Extra Egg Whites

by Pamela Vachon | If you have extra egg whites, don't just toss them in the compost—acquaint yourself with how to use...