Wash the zucchini blossoms, roughly tear them into pieces, and set aside. In a large skillet or wok, add a drizzle of olive oil. When the oil starts to sizzle, add the zucchini blossoms and season with salt. Add a splash of water and cook for 3–4 minutes, until wilted.

After a few minutes, use a spatula to check the color of the frittata (the side touching the pan) and make sure it releases easily. Flip the frittata with the help of a flat plate. After a few more minutes, check the color again with a spatula. When it’s golden, it’s ready—enjoy!