Mario Batali's Squash Blossom Frittata

Mario Batali
Servings: 4
1 to 30 min

Great for breakfast and dinner!

  • Ingredients
  • step-by-step directions
Mario Batali's Squash Blossom Frittata
  • 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)
  • Preheat broiler.
  • Heat the olive oil in a 9-inch nonstick saute pan over medium heat. Add the onion and cook until softened, about 5 minutes.
  • In a medium bowl, beat the eggs to blend. Add 8 zucchini blossoms, cheese, salt and pepper to taste and mix well to combine.
  • 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.
  • 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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