Frittata Di Zucchine E Fiori Di Zucca (Italian Cour

Name: Frittata Di Zucchine E Fiori Di Zucca (Italian Courgette Frittata)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 small white onion, finely chopped; 1 bunch parsley, stems and leaves chopped separately; 3 zucchini, cut into long, thin strips; salt and ground black pepper to taste; 7 1/2 cups zucchini blossoms, pistils removed; 6 eggs; 3 tablespoons grated Parmesan cheese; 1 tablespoon grated Pecorino Romano cheese; 4 leaves fresh mint, chopped

Servings: persons

1
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.
2
Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.
3
Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper.
4
Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes.
5
Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, divided, 1 small white onion, finely chopped, 1 bunch parsley, stems and leaves chopped separately, 3 zucchini, cut into long, thin strips, and more.

Yes, Frittata Di Zucchine E Fiori Di Zucca (Italian Courgette Frittata) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Frittata Di Zucchine E Fiori Di Zucca (Italian Courgette Frittata)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions