Frittatas with Daylily Flowers

Posted Thu, 06/03/2010 - 7:45pm

Summary

Yield
SourceLowder Farm & Nursery, (http://chieflandnurseryfarms.com/DayRecipes.html)
Prep Time30 minutes
NewsletterVolume 21 Issue 3

Description

A frittata is an Italian-style flat (not rolled) omelet. This one is great for a nice brunch; serve with fresh fruit and muffins or tea bread.

To learn about daylilies as food and to find links to other daylily recipes, see Daniel Nidzgorski's article "Daylillies for Dinner".

Ingredients

  • 1 medium zucchini, halved lengthwise and sliced 1/8 inch thick
  • 1⁄2 red bell pepper, diced
  • 1⁄2 medium onion, cut in half across the equator and then into thin strips
  • 1 T olive oil
  • 1 clv garlic, finely chopped
  • 6 eggs (or 1 1/2 cups liquid egg substitute)
  • 1⁄4 c whole milk or light cream (any unflavored non-dairy milk works fine here, too)
  • 1 t chopped fresh oregano, or 1/2 teaspoon dried oregano
  • 1⁄2 t salt
  • a few grindings of black pepper
  • 6 daylily flowers, green bases removed
  • 1⁄4 c crumbled feta cheese (optional)

Instructions

Heat oven to 450° F. In large ovenproof skillet, sauté zucchini, bell pepper, and onion in oil over medium heat, stirring frequently, until vegetables are just tender. Add garlic and cook for about a minute longer.

While garlic is cooking, combine eggs, milk, oregano, salt, and pepper in mixing bowl; beat well with whisk. Pour egg mixture into skillet; stir to allow egg to flow around and under vegetables.

Arrange daylily flowers in an attractive pattern on top. Cook without stirring for about three minutes; the top should still be moist, but the bottom should be well set.

Sprinkle feta cheese evenly over the top. Place skillet in oven; cook until eggs are set and top is puffed and bubbly, 5 to 10 minutes.

Remove from oven; cool slightly before cutting into wedges to serve.