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Author Notes: Somewhere, in a book, I read about how Italians make frittatas with zucchini blossoms. Because they can. And over the years I've been training myself to make thinner frittatas with fewer ingredients and to let them cool to room temperature, like Italians do. Because everything they do seems better than what we do. - Amanda —Amanda Hesser
Serves 4 to 6 as a first course
- 8 large eggs, lightly beaten
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 5 garlic scapes, thinly sliced, or 2 garlic cloves, smashed and chopped
- 12 large zucchini blossoms, stems trimmed to 1 inch
- Heat the oven to 325 degrees. Season the eggs with salt. Place a large (12-inch) non-stick pan over medium heat. Add the olive oil and butter and when the butter is foamy, add the garlic scapes, spreading them around the pan. Cook for 1 minute. Lay the zucchini blossoms in the base of the pan, covering it as evenly as possible. Cook for about 1 minute, then turn and wilt the other side, another 30 seconds.
- Slowly pour the eggs into the pan, just covering all the blossoms. Transfer the pan to the oven, and bake until the frittata is just set, 6 to 8 minutes. Remove from the oven. Lay a cutting board, baking sheet or large serving dish on top of the pan, and invert the frittata onto it. Do this quickly and confidently – or with the help of someone! Serve warm or at room temperature, cut into wedges.
- This recipe is a Community Pick!