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Mario Batali's Squash Blossom Frittata

Squash Blossom Frittata Mario Batali
Great for breakfast and dinner!
skill level
Easy
time
1-30min
servings
4
cost
$
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This dish is great for dinner or breakfast - see for yourself!
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ingredients
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Onion (finely chopped)
  • 8 Eggs
  • 1/4 cup Cacio di Roma or other Sheep's Milk Cheese
  • 1/4 cup Freshly Grated Parmigiano Reggiano
  • Salt and Freshly Ground Pepper
  • 12 Zucchini Blossoms
  • 4 egg whites
  • 1/2 cup grate parmesan (for dredging)
  • Vegetable Oil (for frying)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat broiler.
  • 2
    2 tablespoons Extra Virgin Olive Oil
    1 Onion (finely chopped)
    Heat the olive oil in a 9-inch nonstick saute pan over medium heat. Add the onion and cook until softened, about 5 minutes.
  • 3
    8 Eggs
    1/4 cup Cacio di Roma or other Sheep's Milk Cheese
    1/4 cup Freshly Grated Parmigiano Reggiano
    Salt and Freshly Ground Pepper
    12 Zucchini Blossoms
    In a medium bowl, beat the eggs to blend. Add 8 zucchini blossoms, cheese, salt and pepper to taste and mix well to combine.
  • 4
     
    Pour the egg mixture into the skillet and cook until the bottom has set, about 5 minutes. Transfer to oven underneath the broiler, and cook until just set, about 2 minutes more, and serve hot.
  • 5
    4 egg whites
    1/2 cup grate parmesan (for dredging)
    Vegetable Oil (for frying)
    For Fried Squash Blossoms: In a large dutch oven heat 1/2 inch oil to 350F. In a shallow dish add egg whites. In a second shallow dish add grated parmesan. Dip each of the remaining blossom in egg whites and then dredge in parmesan. Fry blossoms until crisps, 1-2 minutes.
 
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