Frittata di Fiori di Zucca

Frittata di Fiori di Zucca is a vibrant Italian dish that showcases delicate zucchini flowers in a fluffy, egg-based frittata. Perfect for brunch, this gluten-free recipe is both flavorful and visually stunning, making it a delightful addition to any table.

Ingredients

• Zucchini flowers - 8 pieces
• Large eggs - 4
• Parmesan cheese, grated - 30 grams
• Milk - 50 ml
• Olive oil - 2 tablespoons
• Garlic, minced - 1 clove
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil, chopped - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. Gently rinse the zucchini flowers under cold water and pat them dry. Remove the stamens from inside the flowers.
3. In a medium bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, black pepper, and chopped basil until well combined.
4. Heat the olive oil in a non-stick oven-safe skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the zucchini flowers to the skillet and cook for 2-3 minutes, gently folding them into the garlic oil.
6. Pour the egg mixture over the zucchini flowers in the skillet, ensuring the flowers are evenly distributed.
7. Cook on the stovetop for about 5 minutes, or until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, or until the frittata is fully set and lightly golden on top.
9. Remove from the oven, let it cool for a couple of minutes, then slice and serve warm.

Nutrition

• Calories: 240
• Protein: 12 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 350 mg
• Cholesterol: 350 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from zucchini flowers, promoting eye health and boosting the immune system.
• High in protein from eggs, which is essential for muscle repair and growth.

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