Floral Frittata

The floral frittata is a colorful and spring-like dish, which includes edible flowers in its assembly for a touch of color and delicacy. Obviously, care must be taken to choose flowers that are safe for human consumption. Here is the classic recipe, with a pinch of Italian creativity:

Ingredients

• 6 large eggs
• 100 g grated cheese (pecorino, parmesan or another of your choice)
• A handful of edible flowers (such as zucchini flowers, violets, nasturtiums, borage)
• Salt and pepper, to taste
• Extra virgin olive oil
• Some aromatic herbs of your choice (basil, parsley or chives)

Preparation

1. Start by gently washing the edible flowers under cold running water and let them dry on paper towels.
2. Beat the eggs in a bowl, incorporate the grated cheese and season with salt and pepper to taste.
3. Heat some oil in a non-stick pan and pour in the egg mixture.
4. Cook over medium-low heat without stirring to allow the base of the frittata to develop color and consistency.
5. When the bottom of the frittata seems ready, gently add the edible flowers on the surface. You can leave them whole or break them up depending on the size and desired presentation.
6. Cover the pan with a lid to allow the top of the frittata to steam cook. If you prefer a more golden frittata, you can also flip it or finish cooking in the oven.
7. Once cooked, let the frittata rest for a couple of minutes and add the finely chopped aromatic herbs before serving.

If you want an even more Italian touch, you can use zucchini flowers which are widely used in Italian cuisine, possibly stuffed with a filling of ricotta and herbs or cooked ham and mozzarella.

Trivia

The floral frittata is an example of how cuisine can marry beauty and taste. The use of flowers in cooking dates back centuries, but more and more modern chefs are rediscovering edible flowers not only for their aesthetic qualities but also for their unique and delicate flavors.