Zucchini Blossom, Goat Cheese, and Mint Frittata

Delicate, golden, nutrient-rich zucchini blossoms are the treasures of my garden. I use them as often as I can when they blossom, stuffing them with a zesty goat cheese filling and either steaming or frying them. But when the fiddly nature of such a recipe does not appeal, I turn to this simple frittata where I bake the blossoms whole, and it never disappoints. If zucchini blossoms are difficult to find, use ribbons of fresh baby zucchini, cut on a mandoline, instead. The goat’s milk cheese adds a nice a gentle tang and elegant, creamy texture.

8 SERVINGS

---

       EQUIPMENT: A small nonstick skillet with a lid; a 10-inch (25 cm) round baking dish.

        Extra-virgin olive oil, for oiling the dish

        6 large eggs, free-range and organic, lightly beaten

        2 teaspoons fresh lemon thyme leaves

        2 tablespoons extra-virgin olive oil

        1 small onion, peeled, halved lengthwise, and cut into thin half-moons

        1/2 teaspoon fine sea salt

        12 zucchini blossoms, rinsed, or 2 baby zucchini, trimmed and cut into rounds

        8 ounces (250 g) mild, soft goat’s milk cheese, crumbled

        1 tablespoon coarsely grated organic lemon or orange zest

        2 tablespoons freshly grated Parmigiano-Reggiano cheese

        2 tablespoons fresh mint leaves, cut into a chiffonade, for garnish

1.     Center a rack in the oven. Preheat the oven to 400°F (200°C). Lightly brush the baking dish with oil.

2.     Crack the eggs into a bowl. Add the thyme leaves. Whisk to blend.

3.     In the skillet, combine the olive oil, onion, and salt and sweat—cook, covered, over low heat—until soft and translucent, about 5 minutes. Do not let the onions brown. Transfer the onions to the baking dish. Arrange the zucchini blossoms like the spokes of a wheel on top of the onions. Dot with the goat cheese and sprinkle with the citrus zest. Pour the eggs over all. Sprinkle with the Parmesan. (The dish can be prepared up to 1 hour before baking. Store at room temperature.)

4.     Bake until the eggs are firm and the top is a deep golden brown, 20 to 30 minutes. Let cool slightly, then sprinkle with the mint chiffonade. Cut into 8 wedges and serve warm.