Frittata with Pumpkin Flowers

Ingredients

(for 2)

• 4 eggs

• 2 cups pumpkin flowers

• 1/4 cup milk

• 3 tbsp grated Parmesan cheese

• 2 tbsp olive oil

• salt & black pepper

Directions

1. Gently wash and pat dry the pumpkin flowers

2. Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation

3. Beat the eggs in a bowl and add milk, grated Parmesan cheese and a pinch of salt and black pepper; stir to combine

4. Sauté the pumpkin flowers in olive oil for a couple of minutes, then cover with a lid and cook at low heat for 5-6 minutes or until soft

5. Spread the flowers evenly over the bottom of the pan and pour in the eggs

6. Cook at low heat for a couple of minutes uncovered, until base and edges are set

7. Turn over, cook for 2 minutes more and serve immediately