Tuesday, August 26, 2008
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?"
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