Zucchini Blossom Frittata Recipe

1. 1

   Heat the broiler to high and position a rack in the center of the oven.

2. 2

   In a large bowl, whisk together eggs, half-and-half, 1/4 cup of the cheese, salt, and a generous pinch of freshly ground black pepper until thoroughly combined.

3. 3

   In a large oven-safe frying pan, heat butter and olive oil over medium-high heat.

4. 4

   When butter foaming subsides, add zucchini and marjoram and season well with salt and freshly ground black pepper.

5. 5

   Cook, stirring occasionally, until zucchini edges are crispy and browned and the interior is tender, about 10 to 15 minutes.

6. 6

   Add zucchini blossoms and cook briefly until they are wilted but not falling apart, about 2 minutes.

7. 7

   Reduce heat to medium low, pour egg mixture over zucchini mixture, and evenly distribute remaining cheese on top.

8. 8

   Cook until a 2-inch-wide border of egg around the perimeter of the pan is firm and beginning to pull away from the sides, about 10 minutes.

9. 9

   (The center of the frittata will not be set at this point.)

10. 10

    Place the pan on the center rack of the oven under the broiler for 1 to 2 minutes or until the eggs are set and the edges are golden brown.

11. 11

    Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.