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Zucchini Blossom Omelette
Zucchini Blossom Omelette
(Frittata di Fiori di Zucchini)
 
 
Ingredients:

20 zucchini blossoms, stems removed (about 3 ounces)
7 large eggs, whisked to blend
3 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon coarsely chopped fresh parsley 

Directions:

Gently rinse and dry the zucchini blossoms.

Preheat broiler.

Heat olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat.

Add the onion.

Reduce the heat to medium and saute until soft, about 4-5 minutes.

Add the blossoms and saute until just wilted, turning often, about 1 minute.

Sprinkle with salt and cayenne pepper.

Spread the blossoms in a skillet in a single layer.

Increase the heat to medium-high.

Add the eggs and cook until it begins to set around the edges, lifting the omelette with a heatproof rubber spatula and allowing the eggs to flow underneath.

Continue cooking until the eggs are softly set, about 5 minutes.

Transfer the skillet to the broiler.

Broil until the top of the omelette is set, about 1 minute.

Slide the omelette onto a platter.

Sprinkle with parsley. Serves 4.

That's it!
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