Circassian Flower Frittata

Ingredients

In this adaptation, the Circassian Flower Frittata incorporates the essence of Circassian cuisine by using local edible flowers that are commonly found in Circassia. The flavors are enhanced with the addition of Circassian spices, such as coriander and paprika, which add a subtle warmth to the dish. The cooking technique remains similar to the Italian frittata, but the choice of ingredients and spices transforms it into a unique Circassian culinary experience. We alse have the original recipe for Frittata ai fiori, so you can check it out.

• 6 large eggs 6 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 1 cup (150g) mixed edible flowers (such as pansies, violets, and marigolds), petals only 1 cup (150g) mixed edible flowers (such as pansies, violets, and marigolds), petals only
• Fresh herbs, for garnish (optional) Fresh herbs, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 3.5g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 14g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, whisk together the eggs, milk, salt, black pepper, ground coriander, and paprika until well combined.
3. 3.
   Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the edible flower petals to the skillet and cook for 1-2 minutes, until slightly wilted.
5. 5.
   Pour the egg mixture over the flowers and gently stir to distribute them evenly.
6. 6.
   Cook the frittata on the stovetop for 3-4 minutes, until the edges start to set.
7. 7.
   Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and slightly golden on top.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing.
9. 9.
   Garnish with fresh herbs, if desired, and serve warm.

Treat your ingredients with care...

• Edible flowers — Ensure that the flowers you use are edible and free from pesticides. Gently wash and pat them dry before using. Remove the petals from the flowers and discard the stems.

Tips & Tricks

• Experiment with different combinations of edible flowers to create a visually stunning frittata.
• Serve the frittata with a dollop of yogurt or sour cream for added creaminess.
• Feel free to add other vegetables or herbs to the frittata for extra flavor and texture.
• Leftover frittata can be refrigerated and enjoyed cold or reheated for a quick and satisfying meal.
• Serve the frittata as a main dish for brunch or as a delightful appetizer at a dinner party.

Serving advice

Serve the Circassian Flower Frittata warm, either as a main course or as part of a brunch spread. Cut it into wedges and garnish with fresh herbs for an elegant presentation.

Presentation advice

To enhance the visual appeal of the frittata, arrange a few edible flowers on top before serving. The vibrant colors of the flowers will create a stunning contrast against the golden frittata.