Frittata with Zucchini Flowers

Name: Frittata with Zucchini Flowers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Eggs 8; Zucchini flowers 20 cups; Shallot ½; Garlic 1 clove; Chives to taste; Extra virgin olive oil 4 tsp; Fine salt to taste; Black pepper to taste

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

When it comes to summer dining in Southern Italy, the frittata with zucchini flowers—well, it’s something you can't miss. Seriously good. In places like Campania and Sicily, locals really look forward to these delicate blossoms, appearing from May through September. They're really, really best in June and July—bringing a bright burst of color and flavor. Thing is, they’re harvested early in the morning when still open and fresh. These flowers are a big deal in many Italian dishes. And in this frittata, their mild flavor totally shines through. The result? A dish that’s soft and a tad golden on the outside, with the zucchini flowers adding that pop of color and taste to the fluffy eggs. This Italian frittata recipe is all about keeping it simple, using just a few top-quality ingredients to create something super special.

In Southern Italy, every family seems to have their own take on the zucchini blossom frittata. Endless variations, really. Some toss in other veggies or cheeses, while others might sprinkle in fresh herbs to really boost those flavors. It's versatile, making for a quick dinner, light lunch, or even cut into squares for a buffet or picnic. I mean, it’s the kind of dish that brings people together. Pretty much. You might see it alongside other zucchini flower recipes—like baked blossoms stuffed with mozzarella or the famous fried frittelle di sciurilli from Naples. But the squash blossom frittata definitely holds its own, thanks to its soft, almost moist center and those beautiful yellow and green streaks weaving through the eggs. For real, it’s a dish that brings back memories of lazy summer days and food that’s all about being seasonal and garden-fresh. It’s truly a shining example of a summer vegetable frittata that’s easy to make and full of Mediterranean charm. No question.

How to prepare Frittata with Zucchini Flowers

To prepare the frittata with zucchini flowers, first, clean the flowers: remove the base and the internal stalk 1, then tear them gently into strips with your hands 2. In a 10-inch pan, pour oil, garlic, and chopped shallots 3.

Let them sauté, then remove the garlic clove 4. Add the flowers 5 and salt 6. Cook them for about 5 minutes on medium-low heat, adding a little water if necessary or covering with a lid to maintain moisture.

Meanwhile, break the eggs into a bowl, add salt 7 and pepper. Also add the chopped chives 8 and whisk the eggs with a whisk 9.

As soon as the flowers are tender, remove the lid 10 and pour in the egg mixture 11, then level the frittata well 12.

Cover again and cook with lid on medium-low heat for 20-25 minutes 13, until the egg is fully set 14. If you prefer, you can also flip it for a golden color on both sides. Serve your zucchini flower frittata hot or warm 15!