Zucchini blossom corn goat cheese frittata
Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables. This zucchini blossom corn goat cheese frittata is perfect for anytime of the day.
Servings: 4 servings
- 2 tbsps extra virgin olive oil
- 2 shallots, chopped
- 6 organic, medium eggs
- 1/2 cup 2% organic milk
- 1 tsp salt
- freshly ground pepper to taste
- 8-10 zucchini blossoms
- 1 cup fresh corn kernels
- 2 oz goat cheese
- 2 tbsps chives for serving
- 1 tbsp chive blossoms for serving
- a handful of dill for serving
Preheat the oven to 375 degrees F.
In a non-stick, oven proof frying pan, heat the oil over medium heat and sautee the shallots until soft for about 3 minutes
Add the corn and cook for another 2 minutes.
While the corn is cooking, in a mixing bowl, whisk the eggs, milk, salt, and pepper until well combined.
Place the zucchini blossoms in the pan a single layer.
Pour the egg mixture into the pan and cook until it begins to set around edges, lifting frittata with spatula and allowing eggs to flow underneath, about 5 minutes
Once the eggs have set on the bottom, dot the top of the frittata with goat cheese and place the pan in the oven for about 10 minutes until the top sets.
Remove the frittata from the oven and let it cool for about 10 minutes.
When ready to serve, garnish with chive, chive blossoms, and fresh herbs.