Courgette flower and ricotta frittata with bread

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Zucchini flowers8
• Zucchini120 g
• Ricotta40 g
• Parmigiano Reggiano10 g
• Basil3 g
• Bread60 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: May – August

Method

1. Clean the courgette flowers by removing the stalk and the pistil inside, rinse them gently and pat dry with kitchen paper. Wash and trim the courgettes and slice them into thin rounds.
2. Heat the oil in a non-stick frying pan over medium heat and sauté the courgettes for 5 minutes, until soft and lightly golden; salt them, add the flowers and cook for 30 seconds, until wilted.
3. Beat the eggs and egg whites with the grated Parmigiano Reggiano, torn basil, salt and pepper and pour over the vegetables; dot with spoonfuls of ricotta.
4. Cover and cook over low heat for 7 minutes, until the top is almost set.
5. Flip the frittata with a plate and cook for another 2 minutes, until golden. Serve with the bread.