Zucchini Blossom and Ricotta Frittata

two scallions, or 1/4 cup shallots or onions

1 T. olive oil

6 eggs

1/4 cup milk

3/4 cup parmesan cheese

some dollops of ricotta cheese

zucchini blossoms, cleaned

a few cherry tomatoes

chopped chives, minced parsley

salt, pepper

1 T. olive oil, 1 pat of butter


Sauté the scallions in one tablespoon of olive oil until soft. Beat the eggs, milk and parmesan cheese together and add the chives and parsley. Season with salt and pepper. Add another tablespoon of olive oil and one tablespoon of butter to the skillet (preferably a cast iron skillet.) Over low to medium heat, pour the mixture into the skillet (9 or 10 inches). Let it cook for a couple of minutes until you start to see the edges firm up (very slightly). Arrange the blossoms in the skillet and surround with dollops of ricotta cheese. Place some cut cherry tomatoes around the skillet and put it in the oven for about 15 minutes at 400 degrees fahrenheit. Remove when the eggs seem firm all around, or slightly earlier if you prefer a looser frittata.