Aug 29 2026
Restaurants›Continental Deli Bar Bistro Newtown›Frittata Di Fiori Di Zucca Recipe

Frittata Di Fiori Di Zucca Recipe

Inspired by Continental Deli Bar Bistro Newtown
Time40m
Serves4

frittata of zucchini flower and taleggio

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Ingredients

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Frittata base

Vegetables & aromatics

Cheese & finishing

Method

Frittata base

  1. 1

    Beat eggs

    Crack the 6 eggs into a bowl. Add 1/4 cup whole milk, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously until the mixture is uniform and slightly frothy. Stir in the 2 tablespoons grated Parmigiano-Reggiano (or Pecorino). Set aside.

  2. 2

    Heat pan

    Place a 10-inch (25 cm) ovenproof nonstick or well-seasoned cast-iron skillet over medium heat. Add 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter. Allow the butter to melt and foam but not brown.

Vegetables & aromatics

  1. 3

    Prepare zucchini flowers

    Gently open each zucchini flower, remove and discard any stamens, rinse briefly under cool water and pat dry with paper towels. Tear or slice larger flowers into 1–2 inch pieces. If using a small zucchini, slice it thinly (about 1/8-inch thick).

  2. 4

    Sweat aromatics and vegetables

    Add the finely chopped shallot to the skillet and cook over medium heat for 1–2 minutes until softened and translucent. Add the sliced zucchini (if using) and cook 2–3 minutes until just tender. Add the zucchini flower pieces and cook gently for 1–2 minutes — they should wilt but retain some texture. Season lightly with a pinch of salt. Remove the pan from the heat for 30 seconds to cool slightly so the eggs won’t scramble immediately when added.

  3. 5

    Add herbs

    Stir in the thinly sliced basil leaves into the vegetables in the skillet, distributing them evenly.

Assembling & cooking

  1. 6

    Combine eggs and vegetables

    Give the egg mixture a final quick whisk. Pour the eggs evenly over the vegetables in the skillet, tilting the pan so they distribute across the surface. Use a spatula to gently lift cooked edges and let uncooked egg flow underneath for an even set.

  2. 7

    Add Taleggio

    Scatter the torn/cubed Taleggio evenly over the top so it will melt into the frittata as it finishes cooking.

  3. 8

    Finish on the stovetop

    Return the skillet to low–medium heat and cook 4–6 minutes, undisturbed, until the edges are set and the center is starting to hold but still slightly jiggly.

  4. 9

    Bake to finish

    Preheat the oven broiler (or oven to 190°C/375°F if you prefer) while the frittata finishes on the stove. If using the broiler: transfer the skillet to the upper oven and broil 1–3 minutes, watching constantly, until the top is puffed, golden and the Taleggio is melted. If using the oven: bake at 190°C/375°F for 6–10 minutes until set and lightly golden. Remove from oven carefully with oven mitts.

  5. 10

    Rest and garnish

    Let the frittata rest in the skillet for 3–5 minutes to finish setting. Zest 1 tsp lemon over the top (optional) and adjust seasoning with a pinch of salt and some freshly ground black pepper. Slide or cut into wedges and serve warm or at room temperature.

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