Frittata Con Fior Di Zucchini

Omelet with Zucchini Flowers from The Roseto Cuisine Cookbook

• Ready In: 20 mins
• Serves: 4
• Yields: 1 Omelet

Ingredients

• 12  squash blossoms
• 3  tablespoons olive oil
• 3  fresh green onions, chopped
• 6  eggs
• 4  tablespoons romano cheese
• 1⁄2 cup mozzarella cheese (grated or thinly sliced)
•  salt and pepper

Directions

1. Pick zucchini flowers early, during the morning , when their petals open with sunshine. Only the male flowers ( the ones which will not bear fruit) are picked.
2. Wash the zucchini flowers throughly.
3. Remove pistils.
4. Snip flowers into small pieces.
5. Heat olive oil in a 10" skillet. Add the chopped green onions.
6. When soft add the zucchini flowers and saute a few minutes.
7. Beat the eggs and then add the remaining ingredients.
8. Pour over the flowers and onions and cook until the bottom side of the omelet is brown.
9. Flip over with the aid of a dish or spatula, and brown the other side.
10. Transfer to a plate and cut into wedge shaped pieces.