Thursday, July 24, 2003

ZUCCHINI BLOSSOM FRITTATA

• 2 tablespoons canola oil
  
• Two to three cloves minced garlic
  
• 1/2 cup chopped onion
  
• 1/4 cup chopped red pepper
  
• About 12 zucchini blossoms, washed and dried
  
• 1 tablespoon chopped fresh basil
  
• 1/2 tablespoon chopped fresh oregano
  
• Four large eggs
  
• Salt and pepper

Heat oven to 400 degrees. In a large ovenproof skillet, heat the canola oil over medium heat. Add the garlic, onion and red pepper. Saute about 1 minute. Add the zucchini blossoms and cook, stirring occasionally, for about 10 minutes until they are lightly browned. Add the basil and oregano. Stir to mix well.

In a medium bowl, whisk the eggs with salt and pepper to taste, until well blended. Add to the skillet and stir to blend well. Lower the heat and cook until the eggs are just set. Put the skillet into the oven and bake until done, about 15 to 20 minutes. Slice into wedges and serve.

Can be served hot or at room temperature.

Tony D'Imperio