ZUCCHINI BLOSSOM FRITTATA

Zucchini Blossom Frittata image

Provided by Lora Zarubin

Yield Makes 4 servings

Number Of Ingredients 8

20 zucchini blossoms, stems removed (about 3 ounces)
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon piment d'Espelette or
1/4 teaspoon cayenne pepper
7 large eggs, whisked to blend
1 tablespoon coarsely chopped fresh Italian parsley

Steps:

Gently rinse and dry zucchini blossoms. Preheat broiler.
Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and sauté just until wilted, turning often, about 1 minute. Sprinkle with salt and piment d'Espelette.
Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Continue cooking until eggs are softly set, about 5 minutes. Transfer skillet to broiler; broil until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley.