Zucchini Blossom Frittata
This is a humble yet elegant dish that can be served anytime of the day. It is similar to an omelette, but enriched with the addition of beautiful zucchini blossoms and cherry tomatoes that are in bloom, along with a sprinkle of crumbled goat cheese and zaatar. Play around with it using whatever fresh summer ingredients you have blossoming in your garden and showcase the bounty of the season!
Zucchini Blossom Frittata
Yield: 4
Ingredients
- 1/2 onion finely chopped
- 6 eggs
- 1/2 cup milk
- Salt and pepper to taste
- 8 zucchini blossoms washed and pistols and stems removed
- 8 cherry tomatoes cut in half
- 3 oz crumbled goat cheese
- Zaatar for drizzling
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Spray a nonstick oven-safe pan with olive oil and heat on high. Lower the heat and add the onion. Cook sitting for 3 minutes.
- In a bowl, whisk the eggs with the milk and add salt and pepper to taste.
- Pour the egg mixture in the pan over the onion and make sure it is spread out evenly.
- Distribute the zucchini blossoms over the egg mixture in one layer. Place the cherry tomatoes between the blossoms.
- Cover the pan and cook on low medium heat until the edges of the frittata are set (around 5 minutes).
- Turn the heat off and sprinkle the goat cheese all over the frittata.
- Place the pan in the heated oven and bake for around 10 minutes.
- Remove the pan from the oven and let rest for 10 minutes.
- Sprinkle the frittata with zaatar and garnish with mint leaves.
- Slice, serve and enjoy!
