Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Frittata al forno

Baked Frittata

Name: Baked Frittata
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 8 eggs; 8-12 squash blossoms, depending on size; 2 small zucchini or 1 large zucchini; 2 green onions; 1 medium potato; 5 tablespoons grated Parmesan cheese; Freshly ground black pepper, to taste; 1 pinch salt; 1 garlic clove; 1/4 cup milk (about 60 ml); 1 tablespoon extra virgin olive oil; Flour, as needed, for dusting the baking pan

Cristina Farinelli ricettefacilidellacri @ricettefacildellacri

Milano Italia

Frittatas can be made in countless ways. For this recipe, I chose seasonal vegetables and decided to bake it to make it lighter but still super tasty.

Cristina Farinelli ricettefacilidellacri @ricettefacildellacri

Milano Italia

Frittatas can be made in countless ways. For this recipe, I chose seasonal vegetables and decided to bake it to make it lighter but still super tasty.

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Ingredients

40 minutes

Serves 4 servings

8eggs
8-12squash blossoms, depending on size
2small zucchini or 1 large zucchini
2green onions
1medium potato
5 tablespoonsgrated Parmesan cheese
Freshly ground black pepper, to taste
1 pinchsalt
1garlic clove
1/4 cupmilk (about 60 ml)
1 tablespoonextra virgin olive oil
Flour, as needed, for dusting the baking pan

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Steps

40 minutes

1

Clean the vegetables and squash blossoms, removing the inner pistil. Leave the blossoms whole and thinly slice the other vegetables.
2

In a skillet, heat 1 tablespoon of extra virgin olive oil and the garlic clove for about a minute to infuse the oil. Add all the vegetables except the blossoms and cook over medium heat. Sauté for 5 minutes, adding a pinch of salt at the end (use just a little, since you'll add Parmesan later).
3

Remove the vegetables from the skillet and set them aside on a plate, discarding the garlic. Rub your hands with olive oil and lightly coat the squash blossoms, then season them with a pinch of salt and pepper.
4

In a bowl, combine the eggs, 4 tablespoons of Parmesan (reserve 1 tablespoon for topping), milk, and pepper. Beat well, then add the sautéed vegetables (not the blossoms). Prepare a 9-inch (20–22 cm) baking pan by greasing and dusting it with flour, or line it with parchment paper.
5

Pour the egg and vegetable mixture into the pan and arrange the squash blossoms on top, pressing them down slightly. Sprinkle with the remaining tablespoon of Parmesan and bake in a preheated oven at 340°F (170°C) for 30 minutes.
6

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Cristina Farinelli ricettefacilidellacri @ricettefacildellacri

Published in the US on July 05, 2025 14:01

Milano Italia

Amore, colore, condivisione e un po'di fatica questo è per me cucinare, con un occhio alla linea e alla salute.Seguimi anche su Instagram e su Facebook, mi trovi come @ricettefacilidellacri