Zucchini Frittata with Blossoms
Just when you thought you couldn’t stand another zucchini stir-fry or muffin or bread, oops, here comes another giant green squash. Pair this delicate egg dish with a green salad and tomato plucked right from the garden and sliced for a light lunch or brunch meal. We tested this Gourmet magazine recipe in a shallow old cast-iron skillet using grated Queso de Mano, Haystack Mountain Goat Dairy’s aged, raw-milk cheese instead of the ricotta salata and Parmigiano-Reggiano.
Ingredients
7 whole large eggs
3 large egg whites
1/2 cup whole milk
5 ounces ricotta salata, finely crumbled (about 1 cup)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 medium zucchini, about 1 to 1 1/4 pounds total), quartered lengthwise and cut crosswise into 1/2-inch-thick pieces
1 tablespoon olive oil
1 garlic clove, finely chopped
1 1/2 teaspoons chopped fresh oregano
1 ounce finely grated Parmigiano- Reggiano cheese (about 1/4 cup)
6 large zucchini blossoms, tough ends removed, optional
Directions
Whisk together whole eggs, whites, milk, ricotta salata, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Preheat broiler.
Cook zucchini in oil in a 12-inch ovenproof nonstick skillet (or wrap plastic handle in a double layer of foil) over moderate heat, stirring, until just tender, about 8 minutes. Add garlic, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 1 minute. Pour egg mixture over zucchini and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist).
Sprinkle top with Parmigiano-
Reggiano and arrange blossoms (if using) evenly on top, pressing them in lightly.
Broil frittata 6 inches from heat until set, puffed and golden brown, about 3 minutes.
Cool 5 minutes, then loosen edges with a spatula and slide onto a platter. Cut into wedges and serve warm or at room temperature.
Makes 6 to 8 servings.
