Zucchini Blossom Corn Goat Cheese Frittata Food

ZUCCHINI FLOWER FRITTATA RECIPE

Steps:

• Dice the potato into small cubes. I used organic yellow gold potatoes so I left the skin on. If not using organic, peel the potato first.
• Put the extra virgin olive oil in an 8″ non-stick pan (note: I linked to the 11″ CS+ pan which is the one I prefer, but Amazon doesn't currently have the 8″ skillet). These are truly the best and safest non-stick pans I've ever used.
• Meanwhile, cut the flowers into large pieces.
• Then beat the eggs with a whisk. You can add a splash of water if you like; it will make the frittata a little lighter. Add 1/2 tsp of Kosher or sea salt.
• Next, add the grated Parmigiano Reggiano (or Pecorino Romano) cheese. If you don't have the real thing, just omit the cheese.
• When the the potatoes are ready, lower the burner to medium and sprinkle with a little salt.
• Sprinkle the zucchini flower pieces over the potatoes. I didn't have as many blossoms as I wanted so feel free to load it up if you do. They are much like spinach: it looks like a huge amount, but when cooked, goes down to nothing.
• Stir in the flowers, then pour the beaten eggs over the potatoes and blossom pieces.
• Tip the pan to swirl the egg around evenly, then use the spatula or a wooden spoon to move the bottom of the frittata around to allow the raw egg to reach the bottom. This helps it to cook more on one side so there's less of a mess when you flip it.
• Turn the entire pan 180 at one point, so if your burner cooks unevenly, it will help even the cooking process. When most of the egg is cooked, remove the pan from the heat.
• Place a plate over the top, and with your hand firmly on top, flip the frittata carefully, but quickly.
• Return the frittata to the pan and put back on the heat. Cook for another 2 minutes or so and serve immediately, although this can also be served at room temperature, or even cold.

ZUCCHINI BLOSSOM CORN GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• In a non-stick, oven proof frying pan, heat the oil over medium heat and sautee the shallots until soft for about 3 minutes
• Add the corn and cook for another 2 minutes.
• While the corn is cooking, in a mixing bowl, whisk the eggs, milk, salt, and pepper until well combined.
• Place the zucchini blossoms in the pan a single layer.
• Pour the egg mixture into the pan and cook until it begins to set around edges, lifting frittata with spatula and allowing eggs to flow underneath, about 5 minutes
• Once the eggs have set on the bottom, dot the top of the frittata with goat cheese and place the pan in the oven for about 10 minutes until the top sets.
• Remove the frittata from the oven and let it cool for about 10 minutes.
• When ready to serve, garnish with chive, chive blossoms, and fresh herbs.

FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL

Steps:

• Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted - it should still be bright green. Season to taste with salt and pepper, and remove from the heat.
• Beat the eggs in a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.
• Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
• Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

ZUCCHINI AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.

CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE

Steps:

• In a medium bowl, cover 3/4 tablespoon of the sumac with 1 tablespoon of boiling water and leave to infuse for 5 minutes. Add both types of cheese, oregano, walnuts, lemon zest, 1/4 teaspoon salt and a generous grind of pepper. Mix well.
• Fill the flowers by carefully opening them and either spooning or piping about a tablespoon of the ricotta mixture into each, gently pushing the filling all the way to the bottom of each blossom but being careful not to fill them too much; if you can get someone to hold the flower open for you, it would make it much easier. Gently twist the tips of the petals to secure the filling inside and set aside until you're ready to fry.
• Pour enough oil into a medium (about 8-inch/20-centimeter) nonstick frying pan so that the oil rises about 1 inch/2 centimeters up the sides of the pan. Place on a high heat for 5 minutes and then turn the heat down a fraction.
• Meanwhile, mix the flour and baking soda together in a medium bowl. Slowly pour in the sparkling water, whisking continuously to form a smooth batter.
• When bubbles start to surface in the oil, test it by dropping some batter into the oil: if it sizzles, you are ready. (The oil should hover between 320 and 350 degrees Fahrenheit/160 and 180 degrees Celsius.)
• Lower a zucchini blossom into the batter, turning to coat completely, before carefully placing in the hot oil. Repeat, cooking a few blossoms at a time, adjusting the temperature between batches so they take about 30 seconds on each side to turn a golden brown. Use a slotted spoon to transfer to a paper towel-lined plate and then sprinkle with salt and the remaining 1/4 tablespoon sumac. Serve at once with the lemon wedges alongside.

FRITTATA WITH ZUCCHINI AND GOAT CHEESE

Steps:

• In a bowl, whisk together the eggs and 1/2 teaspoons of the salt. Set aside.
• In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the zucchini and sprinkle with the remaining 1/2 teaspoons salt. Sauté for 30 seconds. Add the oregano and the 2 teaspoons parsley and cook for 30 seconds.
• Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 to 5 minutes more.
• Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until the eggs are set, about 5 minutes more.
• Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley. Serve with the arugula salad. Serves 8 to 10.

CORN FRITTATA WITH CHEESE

Steps:

• In a medium bowl, combine the eggs and basil; set aside.
• Heat the oil in a large oven proof skillet.
• Add the corn, zucchini, and green onions.
• Cook and stir for 3 minutes; add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender.
• Pour the egg mixture over vegetables in skillet and cook over medium heat.
• As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion runs underneath.
• Continue cooking and lifting edges until egg mixture is almost set, the surface of the frittata will be moist.
• Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
• Broil 1 to 2 minutes or until the top is set and cheese is melted.

ZUCCHINI FRITTATA WITH BLOSSOMS

Steps:

• In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface.
• Preheat the broiler. Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature.