A friend once told me that few words send a man running out of the kitchen faster than “frittata.” Men, he insisted, wanted their eggs free of things like asparagus or red peppers. Frittatas were for baby showers, he said, and grown men wanted nothing to do with either. I must have subconsciously bought into it because until last night I’d never dared make a frittata for my husband. But then there is the issue of squash blossoms. I can’t help myself when I see them.
Usually I put them in quesadillas or risotto, but I haven’t been able to get this Zucchini Blossom Frittata I’d seen in Bon Appétit a couple summers ago out of my head. Turns out my husband loves frittata, mostly because he didn’t know what the word meant or that it was supposed to send him screaming from the room. This particular recipe is a winner because it can be made in 10 minutes on top of the stove—the time in which it took Mr. Foodinista to perfectly grill some sea trout out back. And frittata leftovers are fantastic for lunch the next day!
Adapted from Bon Appétit
20 zucchini blossoms, stems removed (about 3 ounces)
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon smoked Spanish paprika (original recipe calls for piment d’Espelette or cayenne pepper, but I love the smokiness of the Spanish stuff)
7 large eggs, whisked to blend
1 tablespoon coarsely chopped fresh Italian parsley
Gently rinse and dry zucchini blossoms. Preheat broiler.
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 pimenton.
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 broiler; broil until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley. [Serve alongside Mr. Foodinista’s picture-perfect grilled sea trout!]