Zucchini Frittata with Blossoms |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
7 whole large eggs |
3 large egg whites |
1/2 cup whole milk |
5 oz ricotta salata, finely crumbled (1 cup) |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
2 medium zucchini (1 to 1 1/4 lb total), quartered lengthwise and cut crosswise into 1/2-inch-thick pieces |
1 tablespoon olive oil |
1 garlic clove, finely chopped |
1 1/2 teaspoons chopped fresh oregano |
1/4 cup finely grated parmigiano-reggiano (1 oz) |
6 large zucchini blossoms (optional), tough ends removed |
Directions:
1. Whisk together whole eggs, whites, milk, ricotta salata, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2. Preheat broiler.
3. Cook zucchini in oil in a 12-inch ovenproof nonstick skillet (or wrap plastic handle in a double layer of foil) over moderate heat, stirring, until just tender, about 8 minutes. Add garlic, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 1 minute. Pour egg mixture over zucchini and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist).
4. Sprinkle top with Parmigiano-Reggiano and arrange blossoms (if using) evenly on top, pressing them in lightly.
5. Broil frittata 6 inches from heat until set, puffed, and golden brown, about 3 minutes.
6. Cool 5 minutes, then loosen edges with a spatula and slide onto a platter. Cut into wedges and serve warm or at room temperature.
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