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


  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

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...