Zucchini Flower Frittata is a healthy and filling summertime lunch option. This zucchini flower frittata is a classic recipe that uses the beautiful blossoms of the zucchini to give this light and tasty vegetable frittata.
So many people aren’t aware that the zucchini flower are edible. The zucchini flower is commonly seen in Italian cooking and something that I grew up as a child. Growing up, Dad had a plentiful amount of zucchini growing in his vegetable patch in our back yard. Often when the zucchinis were picked, the flowers were also collected and cooked. One of my favourite methods of cooking zucchini flowers is as a fritter. In fact, you can find my Zucchini Flower Fritter recipe here.
Occasionally mum would turn the delicate orange flowers into a frittata. It often found it’s way into my lunch box or was made for a casual family weekend lunch.
Bringing people together around the table is my favourite thing in this world. It’s more than the food, it’s the connections that are made. So whenever I’ve got friends coming round for a casual lunch, frittata is my go to. And if zucchini flowers are in abundance, this is the frittata I love to serve!
- Zucchini flowers – be sure to gently rinse them under cold water.
- Parmesan cheese – finely grated
- Tasty cheese – any of your choice – grated
- Eggs – the freshest you can get
- Spring onions – chopped
- Parsley – chopped
- Salt and Black Pepper – to taste
- Olive oil – just enough to oil a pan
Start with adding a teaspoon of olive oil to a pan and on medium heat, pan fry the spring onions for a few minutes until browned.
Crack open the eggs into a bowl, add the chopped parsley and season with salt and pepper.
Add the cheese and whisk together until the ingredients are all mixed together.
In an oven proof frypan or skillet, add the zucchini flowers for a quick 2 minute fry then add the egg and cheese mixture over the flowers.
Cook on a stove top on medium heat for 5 minutes. then transfer to a moderate grill for a further 5 minutes.
- Using the Right Pan can make a huge difference. Ensuring you have a good quality non-stick pan or skillet will ensure the frittata doesn’t stick to the pan.
- Mixing the cheese in with the eggs prior to cooking will prevent the cheese from burning.
- Cooking the top of the frittata under a grill avoids any mess. Trying to flip a semi-cooked frittata in a pan is never recommended.
- Allowing the frittata to cool before transferring to a serving dish will ensure the frittata remains in tact.
Zucchini Flower Frittata
- 6 large eggs
- 10-12 zucchini flowers
- 1 cup parmesan cheese grated
- 1 cup tasty cheese grated
- 2 spring onions chopped
- 2 tbsp parsley chopped
- 1 tsp salt
- 1 tsp pepper
- 2 tsp olive oil
- Add to a pan, a teaspoon of olive oil and spring onions. Fry for 3-4 minutes until lightly browned. Remove from the pan and cool.
- In a bowl, add the eggs, salt, pepper, parsley, fried spring onions and cheese. Whisk together until well combined.
- In a non-stick pan or skillet, add the olive oil and zucchini flowers and cook on the stove for 2 minutes.
- Add the egg mixture to the pan and cook for 5 minutes.
- Place the pan under a moderate grill for a further 5 minutes.