skish
IT

Courgette flower and ricotta frittata with basil

Delicate and fragrant, with courgette flowers and baby zucchini.

  • 20 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Courgette flower and ricotta frittata with basil

Per serving

Calories
458 kcal
Protein
31.6 g
Carbohydrates
30.1 g
Fat
23.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Zucchini flowers8
  • Zucchini150 g
  • Eggs2
  • Egg whites80 g
  • Part-skim ricotta50 g
  • Basil4 g
  • Extra virgin olive oil2 teaspoons
  • Whole wheat bread50 g
  • Saltto taste

Contains: gluten, lactose, eggs,

In season: May – August

Method

  1. Clean the courgette flowers: remove the stem and the inner pistil, rinse them gently and open them out. Wash the courgettes, trim them and cut them into julienne.
  2. Heat the oil in a non-stick frying pan of about 20 cm over medium heat and sauté the courgettes with a pinch of salt for 4 minutes, until wilted.
  3. Meanwhile beat the eggs and egg whites with the light ricotta, torn basil and a pinch of salt until smooth.
  4. Pour the eggs over the courgettes and arrange the opened flowers on top like a wheel.
  5. Cover and cook over low heat for 8 minutes without turning, until the top is set and the flowers stay in view; serve with the wholemeal bread.

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