Zucchini Flower Fritata

Every summer I start searching out which farmers have zucchini flowers at their stand. I can never plan a meal around it, instead when I am lucky enough to find them at the market, I revel in their dicovery.

Today, I wanted to make a fritata with them, given theat they are long and beautiful, I wanted tocreate a patter with them radiating out from the center.

10 eggs

1 cup of ricotta cheese

1/2 tsp Sweet paprika

1/2 tsp salt

8 zucchini flowers, with their baby zucchinis kept on if possible

1 large onion

Whisk together the eggs, salt, and paprika.

Finely chop the onion and sautée in a 9" pan that is deep enough to cook the final fritata.

Then pour the egg mix on top of the onions and sporinkle in the ricotta cheese.

The place the zucchini flowers where teh flower is on teh outside of the pan.

Place in a preheated 180º oven, and bake for 15-20 minutes until the eggs have set.

Serve lightly warm and cut in slices where each has a flower in it.


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