Gardening is such wonderful therapy. Late spring has come and gone and the vegetables, like zucchini, have been planted. Over the next month or so, the growing vegetables are nurtured and stress melts away, quietly watering and removing any weeds. Now in late June, the garden is full of yellow flowers, bees enjoy the pollen and harvesting the vegetables can begin. One quick and easy way to not only showcase vibrant green zucchini, but the flower as well, is in this frittata recipe below.
- 6 large eggs
- 2 tablespoons low-fat milk
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- Fine Sea Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 shallot, finely chopped
- 1 medium or 2 small zucchini, medium diced
- 1 tablespoon unsalted butter
- 2 or 3 zucchini flowers
If using zucchini flowers, use your fingers to carefully dig a hole on the side of each zucchini flower, opening it enough with your pointer finger to dig out the stamen that is inside. Gently rinse the flowers under gentle cold water, taking care to not damage the thin petals, then spread them out on a kitchen towel and gently pat dry. In a large bowl, beat together the eggs and milk. Add the Parmesan and salt and pepper to taste. Stir until combined.
In an 8-10 inch skillet, heat the olive oil over medium heat. Add the shallot and zucchini and cook for 3 to 4 minutes, until just beginning to soften. When the zucchini has softened and achieved a golden color, remove from the heat and add to the eggs. Stir until combined.
Using the same pan add the butter and swirl until melted. Add the egg and zucchini mixture and top with the torn zucchini flowers (if using). Cover and cook over medium-low heat for 8 minutes, or until the edges begin to brown and the center has set and is puffed slightly. Serve immediately.
Source: Extra Virgin