This classic Italian frittata uses both the courgette and courgette flowers, boasting loads of summertime flavours. It's great warm or at room temperature, which makes it a great choice for buffets or picnics.
3 medium courgettes (zucchini)
250g courgette (zucchini) flowers
3 tablespoons extra virgin olive oil
1 small white onion, finely diced
1 bunch fresh parsley
4 to 5 mint leaves
3 tablespoons grated Parmesan cheese
1 tablespoon grated Pecorino Romano cheese
salt and pepper, to taste
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Cut the courgette into long thin sticks. Remove the pistils from courgette flowers. Finely chop the parsley stems and then leaves, keeping them separated.
Sauté the onion in 2 tablespoons of oil with the parsley stems; add the courgettes and a pinch of salt. As soon as the courgettes have softened, add the flowers to the pan; cover and cook over medium-low heat for 10 minutes. Uncover the pan, cook a few more minutes in order to evaporate any liquid in the pan.
In a bowl beat the eggs with the Parmesan and Pecorino cheeses, add the mint and parsley leaves, then add the courgette mixture from the pan. Mix well and season with salt and pepper.
In a frying pan heat the remaining tablespoon of oil and pour in the egg mixture. Spread it over the entire surface and cook over high heat for the first 2 minutes. Then prick the surface with a fork, reduce heat to low and cook gently for 5 minutes. Remove from the heat, cover with a lid and let stand for 5 minutes so that the top just sets. Then, flip over the frittata and cook over low heat for another 5 minutes.
Let stand a few minutes and serve the frittata warm or at room temperature.