Squash Blossom Frittata
8 large squash blossoms
2 teaspoons grated Parmigiano-Reggiano
1 tablespoon minced Italian parsley
½ teaspoon salt
Freshly ground black pepper to taste
1 tablespoons olive oil
2 large garlic cloves, minced
Gently rinse the zucchini flowers under a soft, slow stream of water. Cut off the stems of the blossoms close to the base. Carefully open the petals and remove the pistils (the long, nubby thing attached to the base). Rinse the insides gently, making sure to remove any insects that may be there. Pat them dry with a paper towel.
Beat together the eggs, Parmigiano-Reggiano, parsley, salt, and pepper. In a 10-inch nonstick pan, heat the oil over medium heat. Add the garlic and cook until the lightly browned, about 2 minutes. Pour the egg into the pan. Lay the squash blossoms on the egg mixture and press them down gently. Cover the pan, and cook over medium heat until the eggs are firm and the underside is well browned, about 10 to 13 minutes.
Slide the frittata onto a plate; invert it onto another plate and slide it back into the pan. Continue cooking until the underside is well browned, about another 5 minutes.
Slide the frittata onto a serving plate. Cut it into wedges and serve it hot or at room temperature. Keep leftovers tightly wrapped in the refrigerator 2 to 4 days.
Makes 4 to 6 servings.