Frittata is a classic of Italian home cooking. Made with beaten eggs and seasonal ingredients. No need for milk or cream.

Courgette flowers are a much-loved summer ingredient in Italy. They have a mild flavour and work so well with eggs, onions and Parmigiano.

Small yellow onions add a natural sweetness. They complement the courgette flowers without overpowering them.

Frittata, Tortilla or Omelette: What’s the Difference?

Italian frittata is thicker and cooked on both sides. Spanish tortilla is usually made with potatoes and onions. It has a firmer, more compact texture. French omelette is thinner, folded and soft in the centre.

Serves: 4  Prep time: 10 minutes  Cook time: 15 minutes. Total time: 25 minutes

  • 8 large eggs (about 400 g / 14 oz)
  • 10–12 courgette flowers (about 100 g / 3½ oz), trimmed
  • 3 small yellow onions (about 180–200 g / 6½–7 oz), finely sliced
  • 2 tbsp extra virgin olive oil
  • 30 g / 1 oz Parmigiano, finely grated
  • A small handful of fresh basil leaves, torn
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste

Method

  1. Prepare the courgette flowers. Remove the stems and any tough outer parts. Rinse briefly if needed and pat dry. Tear the flowers into strips.
  2. Cook the onions. Heat 1 tbsp of Evoo in a non-stick frying pan over a low–medium heat. Add the onions and a pinch of salt. Cook for 8–10 minutes, stirring occasionally until soft and lightly golden.
  3. Add the courgette flowers. Stir them into the onions. Cook for 2–3 minutes, until just softened.
  4. Beat the eggs. Whisk the eggs with the Parmigiano, basil, salt, black pepper. Add the cooked onions and courgette flowers.
  5. Cook the frittata. Heat the remaining olive oil in the pan. Pour in the egg mixture. Cook over a low heat for 5–6 minutes. The edges should be set and the base lightly golden. The top should still be slightly loose.
  6. Turn the frittata. Place a large plate over the pan. Carefully turn the frittata onto the plate. Slide it back into the pan. Cook for another 2–3 minutes, until the second side is set and lightly golden.
  7. Rest and serve. Leave the frittata to rest for a few minutes. Slice and serve warm or at room temperature.

 

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