Frittata with Pumpkin Flowers

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


  • 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

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