Pairs well with Baked Zucchini Frittata with Flowers
Baked Zucchini Frittata with Flowers
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A light and golden baked zucchini frittata made with fresh zucchini and their edible flowers, flavored with basil and grated cheese. Perfectly cooked in the oven without breaking when flipping.
00:00:35 total
Serves 6
easy
Main Various
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🍋
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🌶️
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👅
Ingredients
- eggs - 8 (medium size)
- zucchini with flowers - 500 g (use light-colored courgettes if zucchini flowers unavailable)
- grated cheese - 100 g (any hard cheese like Parmesan)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste, plus extra for surface)
- extra virgin olive oil - 25 g (for mixing and drizzling)
- fresh basil - watch the video to see (chopped, to taste)
Instructions
- Prepare zucchini and flowers: Detach zucchini flowers from the courgettes, remove pistils and peduncles, tear each flower into 2-3 parts. Trim the courgettes and slice them thinly.
- Make the egg mixture: In a bowl, beat the eggs with salt, pepper, grated cheese, chopped basil, and a drizzle of olive oil.
- Combine ingredients: Add the sliced courgettes and most of the torn flowers (reserve some for topping) to the egg mixture and mix well.
- Prepare the baking pan: Wet and crumple a sheet of baking paper, then spread it on a baking tray. Drizzle olive oil and brush it evenly.
- Bake the frittata: Pour the egg mixture into the prepared pan and spread evenly. Arrange the reserved flower petals on top, drizzle with olive oil and sprinkle a little pepper.
- Cooking: Bake in a preheated oven at 180°C (356°F) on the middle shelf for 35 minutes. For extra browning, move to the top shelf for the last few minutes if desired.
- Serve: Remove from oven when golden and inviting. Let cool slightly, then slice and serve.
