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Categories:Viewed: 8 - Published at: 7 years ago
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
Method
- Heat the broiler to high and position a rack in the center of the oven.
- In a large bowl, whisk together eggs, half-and-half, 1/4 cup of the cheese, salt, and a generous pinch of freshly ground black pepper until thoroughly combined.
- In a large oven-safe frying pan, heat butter and olive oil over medium-high heat.
- When butter foaming subsides, add zucchini and marjoram and season well with salt and freshly ground black pepper.
- Cook, stirring occasionally, until zucchini edges are crispy and browned and the interior is tender, about 10 to 15 minutes.
- Add zucchini blossoms and cook briefly until they are wilted but not falling apart, about 2 minutes.
- Reduce heat to medium low, pour egg mixture over zucchini mixture, and evenly distribute remaining cheese on top.
- Cook until a 2-inch-wide border of egg around the perimeter of the pan is firm and beginning to pull away from the sides, about 10 minutes.
- (The center of the frittata will not be set at this point.)
- Place the pan on the center rack of the oven under the broiler for 1 to 2 minutes or until the eggs are set and the edges are golden brown.
- Cut into wedges and serve.
