Frittata with Pumpkin Flowers

Ingredients (for 2)

• 4 eggs

• 2 cups pumpkin flowers

• 1/4 cup milk

• 3 tbsp grated Parmesan cheese

• 2 tbsp olive oil

• salt & black pepper

Directions

• Gently wash and pat dry the pumpkin flowers

• Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation

• Beat the eggs in a bowl and add milk, grated Parmesan cheese and a pinch of salt and black pepper; stir to combine

• Sauté the pumpkin flowers in olive oil for a couple of minutes, then cover with a lid and cook at low heat for 5-6 minutes or until soft

• Spread the flowers evenly over the bottom of the pan and pour in the eggs

• Cook at low heat for a couple of minutes uncovered, until base and edges are set

• Turn over, cook for 2 minutes more and serve immediately