Frittata with Zucchini Flowers & Ricotta – Frittata di Fiori di Zucca e Ricotta

Frittata with Zucchini Flowers and Ricotta just says summer, doesn’t it?  The delicate blossoms are at every summer farm stand just waiting to be featured and why not in a frittata?  The versatile frittata is a staple during the long hot days of summer when produce is at its peak and the desire heat up the kitchen is definitely at its lowest.

The gentle edible blossoms are highly perishable, so plan to use them soon after purchasing.  A high quality full fat (yes that is what I said – full fat) ricotta works nicely with the subtle flavor of the zucchini flowers.  If you are fortunate enough to have sheep’s milk ricotta available, by all means use it.  Sheep’s milk ricotta is generally rich, complex and oh so decadent.

A light saute of the zucchini blossoms along with the green onions gives them a bit more flavor without overpowering that baby zucchini taste.

Dollops of the sheep’s milk ricotta dot the spoke pattern made by the zucchini blossoms creating a culinary piece of art.

Finish off the frittata with a few moments under a hot broiler to firm up the top.  Frittata with Zucchini Flowers & Ricotta is now ready and may be served warm or at room temperature.  A salad of fresh greens, some country style bread, and of course a crisp white Italian wine – a tavola!

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Frittata with Zucchini Flowers & Ricotta - Frittata di Fiori di Zucca e Ricotta

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Paula Barbarito-Levitt

Serves: 2 - 3 as a dinner

Ingredients

• 12 to 15 garden fresh zucchini flowers
• 4 green onions, washed and thinly sliced up to the dark green part
• 1 Tbs. olive oil
• ¾ cup freshly grated Parmigiano
• ½ cup fresh ricotta, preferably sheep's milk ricotta
• 6 large farm fresh eggs
• Salt
• Freshly ground black pepper

Instructions

1. Examine the zucchini flowers for any sign of soil or insects, gently remove remnants of either and set aside.
2. Position a shelf in the oven ⅓ of the way down from the top and preheat the broiler.
3. Heat the olive oil over medium heat in a heavy skillet; a seasoned cast iron pan works very well. Once the oil is hot add the thinly sliced green onion and cook until just soft. Add the zucchini flowers and gently saute until very lightly cooked, long enough to wilt slightly and become infused with the flavor of the sliced onion. Remove only the zucchini flowers from the skillet, season with a bit of salt and freshly ground black pepper and set aside.
4. Lightly beat the 6 large eggs and ½ cup of the Parmigiano together. The skillet should have a thin coating of oil remaining from preparing the onion & zucchini flowers, set it over medium-low heat. Once the pan is hot, add the egg mixture and swirl it over the pan; stir lightly with a fork for a moment. The eggs will now begin to set. Arrange the zucchini flowers in a spoke pattern in the pan. Using a soup spoon, dollop the ricotta between the flowers and in the center of the frittata. Season the top of the frittata with the remaining Parmigiano and a few grindings of black pepper.
5. The frittata should firm up rather quickly, once the bottom is set an the top is a bit runny, place the skillet under the preheated broiler for 1½ to 2 minutes or until the top is set.
6. The frittata may be served immediately or at room temperature.

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