Zucchini Flower Frittata
A light, high-protein zucchini flower frittata with a caramelised sweet potato base.
Ingredients
Roasted sweet potato base
- 2 small sweet potato 500–600g, washed, skin on, and sliced thinly (4-5mm rounds)
- 2 tsp extra virgin olive oil
- Salt and cracked black pepper
Frittata filling
- 1 medium zucchini thinly sliced into half moons
- 2 spring onions finely sliced
- 80 g fetta crumbled
- 1 tsp extra virgin olive oil
- Salt and cracked black pepper
Egg mixture
- 7 eggs
- 1/3 milk
- Salt and pepper to taste
Top it off
- 8 zucchini flowers stamens gently removed
- 1/2 cup Gruyere cheese (or cheddar) grated
- ¼ cup grated Parmesan
- 1 tsp extra virgin olive oil to drizzle over the top
Instructions
Roast the sweet potato
- Preheat oven to 180°C (350°F)
- Toss sliced sweet potato with olive oil, salt and pepper.
- Arrange in an even layer in a lined quiche dish or ovenproof skillet, allow them to overlap to form a “base.” Add some additional slices overlapping around the edge, similar to where you would put your pastry in a quiche.
- Roast for 20–25 minutes, until tender and lightly caramelised. Remove from the oven.
- Reduce oven to 180°C.
Prepare the frittata
- In a bowl, whisk eggs with milk, salt and pepper.
- Then in another bowl, mix together zucchini, spring onion and fetta with the seasonings, and evenly layer over the roasted sweet potato.
- Pour over the egg mixture.
- Scatter over the Gruyere cheese
- Slice the zucchini flowers lengthwise, and gently remove the stamen inside.
- Arrange the zucchini flowers on top of your frittata so they sit visibly.
- Sprinkle with Parmesan cheese.
- Return to oven and bake for 30 minutes, or until set in the centre.
- Rest for at least 10 minutes before slicing.
