Courgette Blossom Frittata

Ingredients for Courgette Blossom Frittata

• 20 courgette blossoms, stems removed (about 90g )

• 3 tablespoons extra-virgin olive oil

• 120ml finely chopped onion

• 1/2 teaspoons salt

• 1/2 teaspoons piment d'Espelette or

• 1/4 teaspoons cayenne pepper

• 7 large eggs, whisked to blend

• 1 tablespoon coarsely chopped fresh Italian parsley

How to make Courgette Blossom Frittata

Gently rinse and dry courgette blossoms. Preheat grill.

Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and sauté just until wilted, turning often, about 1 minute. Sprinkle with salt and piment d'Espelette.

Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Continue cooking until eggs are softly set, about 5 minutes. Transfer skillet to grill; grill until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.