| ZUCCHINI BLOSSOM FRITTATA |
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Makes 4 servings2 tablespoons Crisco Pure Canola Oil 2-3 cloves minced garlic 1/2 cup chopped onion 1/4 cup chopped red pepper About 12 Zucchini Blossoms, washed and dried 1 tablespoon chopped fresh basil 1/2 tablespoon chopped fresh oregano 4 large eggs Salt and pepper to taste Heat oven to 400ºF. In a large oven-proof skillet, heat the Crisco Pure Canola Oil over medium heat. Add the garlic, onion, and red pepper. Sauté about 1 minute. Add the Zucchini Blossoms and cook, stirring occasionally, for about 10 minutes until they are lightly browned. Add the basil and oregano and stir to mix well. In a medium bowl, whisk the eggs with salt and pepper to taste until well blended. Add to the skillet, and stir to blend well. Lower the heat and cook until the eggs are just set. Place the skillet in the oven and bake until done, about 15 to 20 minutes. Slice into wedges and serve. Can be served hot or at room temperature. Enjoy! |
