Squashfrittata med blommor

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant courgette frittata with blossoms is a wonderful way to celebrate seasonal produce. The combination of fresh julienned courgettes, aromatic thyme, and salty Parmesan creates a sophisticated flavour profile that feels indulgent yet remains light. Using the blossoms not only adds a beautiful visual touch but also provides a delicate sweetness that complements the savoury egg base perfectly. It is a fantastic option for a weekend brunch or a light midweek supper when you want something nutritious and visually striking.

As a diabetes-friendly dish, this frittata is naturally low in carbohydrates and high in high-quality protein, helping to maintain steady energy levels. The inclusion of heart-healthy olive oil and plenty of green vegetables makes it a balanced choice for those mindful of their health. Served with a crisp green salad or some sliced tomatoes, it offers a satisfying meal that can be enjoyed warm from the pan or at room temperature for a summer picnic.

Ingredients for Courgette Frittata with Blossoms

12 stora ägg
150g freshly grated Parmesan
2 medium courgette, rinsed and cut into 2-inch-long julienne strips (about 725ml )
3 matskedar olivolja
1 onion, chopped fine
3 vitlöksklyftor, hackade
1 1/2 tablespoons fresh thyme leaves or 1/2 teaspoons dried, crumbled
6 to 8 courgette blossoms, pistils removed if desired

How to make Courgette Frittata with Blossoms

In a bowl whisk together the eggs, add 80g the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the courgette in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the courgette, pour in the egg mixture, and arrange the courgette blossoms decoratively on the surface.

Preheat the grill. Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the centre is still soft, and sprinkle the remaining 80g Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Grill the frittata under the grill about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature.

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