Frittata with zucchini flowers



[vc_row][vc_column][vc_media_grid gap=”3″ item=”769″ grid_id=”vc_gid:1530856572650-a70cd9a1-79d7-0″ include=”2254,2256,2255″][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”With lemon-basil jelly and green zebra tomatoes for a cool down effect ” font_container=”tag:p|font_size:28px|text_align:left|color:%23567a99″ use_theme_fonts=”yes”][/vc_column][/vc_row][vc_row css=”.vc_custom_1512925689367{margin-bottom: 0px !important;}”][vc_column width=”1/2″][vc_custom_heading text=”Ingredients” font_container=”tag:h2|font_size:36|text_align:left|color:%23567a99″ use_theme_fonts=”yes” css=”.vc_custom_1530855984523{margin-top: 0px !important;padding-bottom: 10px !important;}”][vc_column_text]zucchini with flowers


6 eggs



peppercorns[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_empty_space height=”48px”][vc_column_text]

Cut the zucchinis in thin slices. Grease a cake pan with olive oil. Put in the zucchinis with salt and pepper and roast in a preheated oven 210°C for about 20 minutes. Add minced garlic and roast for 5 minutes more.

Beat eggs in omelette with a bit of salt. Pour them in the cake pan and gently lay the zucchini flowers with basil. Cook for about 15 minutes. The frittata should be ferm but not dry.[/vc_column_text][/vc_column][vc_column][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Lemon-basil jelly is an amazing product you can find in La Ferme aux Basilics, in Roussillon.[/vc_column_text][/vc_column][/vc_row]

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