• Rosangela Atte


The ultimate, quick, summer dish and perfect way of using the abundant zucchini and blossoms!

INGREDIENTS for 4 people

• 6 eggs

• 1 medium zucchini

• 1 medium shallot

• 1/4 cup Parmigiano Reggiano

• 1/4 cup Pecorino Romano

• 1 tbsp butter

• 3 tbsp EVOO

• 1/4 tsp salt

• 1/4 tsp black pepper

• 5-6 zucchini blossoms

• 3 tbsp of fresh assorted herbs (basil, parsley, mint, chives)

• 1 grape or cherry tomato (optional)


1. Beat eggs with salt, pepper and cheese

2.Cut zucchini in 1/2 inch dice

3.Cut shallot in 1/4 inch dice

4.Heat a nonstick 8" pan and add butter and oil

5. When butter has melted add zucchini, shallot and a pinch of salt

6. When vegetables start browning add beaten eggs

7. Turn heat on low and gently stir with a spatula

8. Add herbs, stir and let bottom set

9. Once bottom is set, turn the heat off and decorate with the blossoms and the tomato in the center

10. Broil the frittata until top is set, about 10 minutes


Buon Appetito!


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