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Zucchini Blossom Frittata
Zucchini Blossom Frittata
What you will need:
2 tablespoons canola oil
Two to three cloves minced garlic
1/2 cup chopped onion
1/4 cup chopped red pepper
About 12 Zucchini Blossoms, washed and dried
1 tablespoon chopped fresh basil
1/2 tablespoon chopped fresh oregano
Four large eggs
Salt and pepper
Directions:
Heat the oven to 400-degrees.
In a large ovenproof skillet, heat the canola oil over medium heat. Add the garlic, onion, and red pepper. Saute about one minute. Add the Zucchini Blossoms and cook, stirring occasionally, for about ten minutes until they are lightly browned. Add the basil and oregano. Stir to mix well.
In a medium bowl, whisk the eggs with salt and pepper to taste, until well blended. Add to the skillet, and stir to blend well. Lower the heat and cook until the eggs are just set. Put the skillet into the oven and bake until done, about 15-20 minutes. Slice into wedges and serve. Can be served hot or at room temperature.
Recipe makes four servings.
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