Zucchini Blossom Flower Frittata 


Ingredients for 4 servings

  • 8 pc Organic Eggs

  • 12 pc Zucchini Blossom Flower

  • 150 g Grated Parmesan Cheese

  • 8 pc boiled baby potato (peeled)

  • 30 ml olive oil extra virgin

  • 6 pc of fresh basil cut by the finger

  • 1 tea spoon sea salt

  • fresh black pepper grated

(Recommendable Teflon Casserole)

(Preheat the oven at 180c) where we are going to finish cooking the Frittata


  1. prepare the 8 eggs well beaten with the addition of salt and grated Parmesan

  2. gently remove the Zucchini flowers from the stem bulb and add them to the already beaten eggs, and mix everything gently so as not to break the Zucchini flowers inside

  3. add the chopped basil with your fingers

  4. in a hot non-sticking pan, add the olive oil

  5. add the boiled potato already peeled and cut into 1 cm thick coins, let's color the nice crispy potatoes

  6. at this point add the zucchini  flowers, mix everything to create a homogeneous omelet

  7. lower the heat and cover with a lid, apart preheat the oven at 180c, pass the pan into the oven and finish cooking for a maximum of 8 minutes.

as soon as the Frittata is well colored and all the edges are detached from the pan the zucchini flower cake is ready to be served.



Frittata is an egg-based Italian dish similar to an omelet or crustless quiche or scrambled eggs, enriched with additional ingredients such as meatscheeses or vegetables. The word frittata is Italian and roughly translates to "fried."

Buon Appetite

Giancarlo Gottardo