Photo: Alexander Maasch
Zucchini Blossom Frittata Recipe
9 ingredients
6 servings
openrecipes
If you grow squash in your garden, pick off the flowers before they bloom and use them to make this satisfying breakfast or brunch dish. The frittata is great...
Estimated Nutrition (whole recipe, rough)
428
Calories
14g
Protein
40g
Fat
5g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
| Manchego | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 large eggs
- 1/2 cup half-and-half
- 1/2 cup finely grated aged Manchego cheese (about 2 ounces)
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter (1/4 stick)
- 2 tablespoons olive oil
- 1 pound small zucchini, sliced into 1/4-inch-thick rounds
- 2 teaspoons finely chopped fresh marjoram leaves
- 16 zucchini blossoms, stems and pistils removed and blossoms cut in half
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes