Dish

Frittata ai fiori

Frittata ai fiori is made by whisking eggs with milk, salt, and pepper. The mixture is then poured into a hot skillet with sautéed onions and garlic. Edible flowers such as zucchini blossoms, nasturtiums, or pansies are added to the mixture and cooked until the eggs are set. The frittata is then flipped and cooked on the other side until golden brown. It can be served hot or cold and is often accompanied by a salad or crusty bread.

European cuisine› Mediterranean cuisine› Italian cuisine

Breakfast

Origins and history

Frittata ai fiori originated in Italy and has been a popular dish for centuries. It was originally made with wildflowers and herbs that were foraged from the countryside. Today, it is a popular dish in Italian households and is often served during the spring and summer months when flowers are in bloom.

Dietary considerations

Gluten-free, vegetarian

Variations

Frittata ai fiori can be made with a variety of edible flowers and herbs. Some variations include adding cheese, bacon, or vegetables such as zucchini or spinach.

Presentation and garnishing

Frittata ai fiori can be garnished with additional edible flowers or herbs for a pop of color and flavor.

Tips & Tricks

To prevent the frittata from sticking to the skillet, be sure to use a non-stick pan and coat it with cooking spray or butter before adding the egg mixture.