Frittata with Zucchini Flowers & Ricotta - Frittata di Fiori di Zucca e Ricotta
Prep time
Cook time
Total time
Serves: 2 - 3 as a dinner
  • 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
  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.
Recipe by LaBellaSorella at