Saturday, May 19, 2018

Frittata with flowers


Picking a few things from the garden, and the flowers are perfect for a frittata.

Mix eggs, salt, pepper, grated parmesan, fresh basil leaves and a little self raising flour and pour in a skillet greased with olive oil, arrange the cleaned flowers on top (zucchini flowers, impatiens, cornflowers), cover with a lid and cook on low until the base is golden, then tip and cook on the other side. Flip on a plate and enjoy!


Photos and recipes by Alessandra Zecchini ©

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