This is extremely creamy and rich. The greatest cheesecake I’ve ever had, in my opinion. With any type of jam, this dish is really delicious!
| Prep Time: | 20 mins |
| Cook Time: | 34 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 4 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 small white onion, finely chopped
- 1 bunch parsley, stems and leaves chopped separately
- 3 zucchini, cut into long, thin strips
- salt and ground black pepper to taste
- 7 ½ cups zucchini blossoms, pistils removed
- 6 eggs
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon grated Pecorino Romano cheese
- 4 leaves fresh mint, chopped
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.
- Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.
- Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper.
- Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes.
- Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 284 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 250 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Flavor was fine but ended up just making scrambled eggs out of it. The zucchini and blossoms just contain too much moisture to make this successful as a frittata.
Added a cooked and diced potato and used 8 eggs. Will use a more flavorful white cheese next time. Great recipe for leftovers. Can finish in oven once veggies are cooked over the cooktop for 15 min at 425 degrees uncovered.