Tuesday, August 26, 2008

Zucchini Blossom Frittata

Zucchini Blossom Frittata

Zucchini blossoms are the prized gem of the plant. It puzzles me that it's not more common in American kitchens. After all, zucchinis are quite popular but to get the blossom one must look far and wide. My CSA was only too happy to have its members pick them right off the plants last week. Removing them balances out the energy the plant puts into the actual squash and makes certain people really happy...

I carried my 5 little beauties home and fantasized on what I would do to truly savor them. I decided to make a frittata with the blossoms, some zucchini, caramelized onions and fresh dill. It was so lovely, it tasted like a burst of summery sunshine. We mourned the loss of this wonderful dish when the iron pan sat empty in the middle of the table. My daughter turned to me and said: "you will make it again, won't you?"

Slices of Zucchini Blossom Frittata

Zucchini Blossom and Dill Frittata (serves 4-6)


1 1/2 teaspoon of olive oil
1/2 cup of caramelized onions, or regular sweet onions, chopped fine
2 garlic cloves, minced
5 zucchini blossoms, sliced into thin strips
1 medium zucchini, sliced thin
1/2 cup of red bell pepper, diced small
2 tomatoes, sliced
1/4 cup of fresh dill, finely chopped
4 large eggs
1/2 cup of egg whites
1/4 cup lowfat milk
1 tsp of salt
1/2 cup of shredded italian cheese mix (such as parmesan,asiago, and fontina)

Preheat oven to 350F.
In an oven proof pan (I used my iron pan), heat the olive oil. Saute the caramelized onions and garlic. Or, if you are using fresh onions, saute until cooked through and beginning to brown then add the garlic and saute a minute more. Add the blossoms, Zucchini and bell pepper. Cook for about 5 minutes or until zucchini is starting to look translucent. Add the dill and mix. Finally, add the tomato slices and spread them evenly over the top of veggies.

In a bowl mix the eggs, egg white, milk and salt. Add to the vegetables in the pan. Spread the cheese evenly on top and cook for about five minutes on top of the stove. Transfer to hot oven. Cook for 15 minutes and check for doneness. If need be continue cooking until the frittata is just set.

If you liked this post you might also enjoy:
Swiss Chard, Fennel Gratin
Eggs with Asian Tomato Salad


Helene said...

I love zucchini blossoms! Here they are hard to find, different eating habits I guess and discarded before they reach the market but I did get lucky twice this summer!! The frittata sounds delish for any meal of the day!

vb said...

Looks beautiful and I know it tastes great!

Anonymous said...

I agree, zucchini blossoms should be more popular. I was lucky enough to find some at the farmers' market earlier in the summer. And, zucchini and dill are a fantatic combination!

Deeba PAB said...

WOW Alexa...certainly looks like a delicious mouthful. Great flavours in there; & the blossoms make it sound really exotic! Each time I read of this CSA thingy across blogs, I fell a slight twinge of envy...LUCKY YOU!! xoxoxo

Vicki said...

Oh, that looks good! Zucchini blossoms are my favorite vegetable, I wish I could find them here!

Dee said...

I think I've only ever had zucchini blossoms once. When I was out of the country. Of course. Sigh.

Patricia Scarpin said...

I have never tried zucchini flowers - they are so beautiful, aren't they?
This frittata looks delicious.

Alexa said...

It seems like such a shame to discard these beautiful blossoms... maybe that will change as time goes by and more of us request them from the stores or farmers.


I love the fresh dill I have been getting this year. I have been adding it to so many dishes.

Passionate about baking,
I love getting my produce from the CSA... It's great getting everything so fresh. Is getting produce straight from the farm not an option where you are?

Vicki and Dee,
Sometimes if you speak to the farmers at your farmers market they'll bring you some the following week.

Thank you. They are very pretty... I like eat them and draw them. :-)

Mary Ann said...

I have to admit that I have always wanted to try the blossoms, but have never been able to find them. This looks amazingly summery and delicious. I am going to have to conduct a search!

bee said...

gosh!!! i've missed so much on your blog. we get a lot of blossoms on our crookneck squash plant, but haven't bothered cooking with them. must do, soon.

Anne Stesney said...

Y'know, now that I think about it, it *is* weird that zucchini blossoms aren't more popular.

Your frittata looks perfectly cooked. I'm so impressed. Mine always end up overdone. But maybe I need to use my iron pan. I'm going to follow your recipe and see what happens.

Kajal@aapplemint said...

these look quite decadent. Unfortunately i've still not had a zucchini flower, dont get them around here.

Unknown said...

That looks good! I have been wanting to try zucchini blossoms but I have been unable to find them so far.

Alexa said...

Mary Ann,
The blossoms are well worth the search since you can do so much with them. You can ask the farmers at your farmers market if they are willing to bring you some.

Thanks for visiting. I would love to have some growing in my backyard. A vegetable garden is on my list of culinary ambitions. I have to plan better for next year.

The iron pan is my savior. I have screwed up quite a few attempts in the past but the even heat from the iron pan works beautifully, and you have to keep a close eye on it (which I am not always good at).

The frittata would be yummy with any kind of veggies-- you can always replace the blossoms for something you have on hand. Thanks for your comment. :-)

If you see a zucchini stand at your farmers market, ask them to bring you some the next week. They might find out they have a market for it and start bringing them regularly.

Anonymous said...

This looks great!... really really great!

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