Squashfrittata med blommor

Ingredients for Courgette Frittata with Blossoms

• 12 large eggs

• 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 garlic cloves, minced

• 1 1/2 tablespoons fresh thyme leaves or 1/2 teaspoons dried, crumbled

• 6 to 8 courgette blossoms, pistils removed if desired

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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