Zucchini Frittata Recipe: An Italian Classic

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 small white onion, finely chopped
• 1 bunch parsley, stems and leaves chopped separately
• 3 zucchini, cut into long, thin strips
• salt and ground black pepper to taste
• 7.5 cups zucchini blossoms, pistils removed
• 6 eggs eggs
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon grated Pecorino Romano cheese
• 4 leaves fresh mint, chopped

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until the onion becomes translucent, approximately 5 minutes. Add zucchini and salt; cook and stir until softened, around 5 minutes.
2. Add zucchini blossoms to the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover the skillet and cook until the moisture evaporates, about 2 to 3 minutes more.
3. In a bowl, whisk together parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint. Gently fold in the zucchini mixture from the skillet. Mix thoroughly; season with salt and pepper to taste.
4. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. Pour in the egg mixture and spread it evenly across the skillet. Cook for 2 minutes. Use a fork to prick the surface in several places. Reduce heat to low and cook for 5 minutes. Remove from heat, cover, and let stand until the top is just set, approximately 5 minutes.
5. Invert the frittata onto a large plate and carefully slide it back into the skillet. Cook over low heat until the second side is set, about 5 minutes more. Remove from heat and let it stand for 5 to 10 minutes before serving this amazing Zucchini Frittata.

Nutrition

• Calories: 267 kcal
• Fat Content: 20 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 250 mg
• Protein Content: 15 g
• Cholesterol Content: 284 mg
• Carbohydrate Content: 10 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g