Zucchini Flower and Saffron Frittata
Looking for a delicious and easy idea for a summer lunch? Our frittata with zucchini flowers and saffron is a triumph of Mediterranean colors and flavors! Perfect as a vegetarian main course, this summer frittata recipe is also gluten-free and low-carb, ideal for those seeking a healthy and tasty alternative. Discover the quantities and preparation of this delicious zucchini flower frittata now!
Dietary Information
Servings:
- 1
To prepare the zucchini flower and saffron frittata, start by cleaning the zucchini flowers: remove the inner pistil 1 2, then divide the flowers into strips 3. You can quickly rinse them to remove impurities and then dry them with a cloth.
- 2
Heat the cream, dissolve the saffron inside 4, stirring carefully 5. In a bowl, combine the eggs and the cream flavored with saffron 6.
- 3
Season with grated Grana Padano 7, a pinch of salt 8 and mix with a whisk 9.
- 4
Once the mixture is homogeneous 10, you can move on to cooking. In a non-stick pan with a diameter of 24 cm, pour a generous amount of oil 11. Heat the oil, then pour the egg mixture 12.
- 5
Cover with the lid 13 and cook over medium-low heat for 10 minutes. After this time, the center of the frittata will still be raw, while the edges will begin to thicken 14: insert the zucchini flowers in the center of the frittata, pushing them inside with tongs and a little on the surface 15.
- 6
Add fresh thyme 16, cover with a lid and continue cooking for another five minutes 17. Serve the zucchini flower and saffron frittata hot 18.
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