California Central Coast Recipes

Baby Zucchini and Zucchini Blossoms Frittata

©2017 TheRomanticTable.com
When you are in a hurry and need a quick evening meal, there is nothing like a Frittata - especially when there are fresh tender vegetables available like Baby Zucchini. This recipe is a little more involved than the typical Frittata, but the results are well worth the little extra effort.

An Italian Frittata is like a French Omelet, but unlike an omelet, it is not folded, it is cooked on both sides either by flipping or finishing the top under the broiler - which is the method I prefer to use. A Frittata is definitely not scrambled eggs! The finished dish should be fully cooked but still moist.

Instead of the traditional combination of combining all the vegetables chopped into the egg mixture, this version uses some of the Baby Zucchini lightly steamed to al dente then placed on top of the Frittata for both a pretty presentation and a little extra texture.

This recipe makes enough for two as an entrée, or for four to six as an appetizer.



www.theromantictable.com ©2017, Baby Zucchini and Zucchini Blossoms Frittata
Preparation time: 20 minutes
Cooking time: 15 minutes
MAKES 2 SERVINGS.
re-calculate ingredients for:



Ingredients.

1-1/2 pints Baby Zucchini with Blossoms attached
1/2 White Onion , sliced
3 Extra Large Eggs
1/4 cup Milk
1/2 cup loosely packed torn Basil leaves
1 cup Grated Domestic Parmesan Cheese and a little extra for topping
2 Tablespoons Extra Virgin Olive Oil
Salt
Freshly Cracked Black Pepper


Preparation Directions.

1 Preheat your broiler.

2 Clean and rinse off the zucchini. Reserve 10 or so of the nicest looking zucchini with blossoms attached for the top. Coarsely chop the remaining zucchini

3 Take the reserved zucchini and carefully make several slices lengthwise from bottom to top, but leave the slices still attached at the Blossom.

4 In a small frying pan add a 1/4 inch of water on the bottom. Bring the water up to a boil, then put the sliced zucchini into the frying pan, cover, reduce the heat to simmer and gently steam the zucchini for 3 to 4 minutes, or until al dente (tender, but still firm). Remove from the pan and carefully pat the zucchini dry being careful not break the blossom off. Reserve for later.

5 In the meantime add the eggs and milk into a small bowl and lightly beat until combined. Add to the mixture the cheese, chopped zucchini, basil and salt and a few grinds of pepper to taste. Mix until all the ingredients are fully combined.

6 In a non-stick 10 inch frying pan add the olive oil and sliced onion and over moderate heat sautée the onion until golden.

7 Spread the onion out evenly on the bottom of the pan, then pour the egg mixture evenly into the pan. Arrange the reserved steamed zucchini on top of the mixture radiating out from the center or as you like - do not press into the egg mixture.

8 When the egg mixture begins to bubble, reduce the heat to low, cover and gently cook until the eggs are lightly set, but still moist in the center - about 5 minutes.

9 Grate a little extra Parmesan on top, then place the pan on the broiler rack and finish under the broiler for a couple of minutes until the top is lightly browned and puffy.

10 Serve immediately.


Wine and Food Pairing and Serving Suggestions.

Slice the Frittata into wedges and serve with crusty bread and fresh butter. Any dry white wine like a Sauvignon Blanc will go very well with this dish.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.