Saturday’s visit to The Stop’s Farmer’s Market over at Wychwood Barns proved to be an excellent source of inspiration for Sunday’s breakfast.
While discussing with the vendor from Vicki’s Veggies, the discussion quickly turned to zucchini flowers. Either fried or stuffed, these flowers can make some tasty dishes, but they must be used fast as they don’t keep for very long.
Over the years, I’ve learned how to make zucchini flower fritters with my nonna and my mother. It’s an ever delicious way to enjoy the flowers, but it makes for a rather messy and time-consuming experience in the kitchen. The vendor then suggested a simple yet effective way to put zucchini flowers to use: in the form of a frittata. I was sold on her idea and determined to put it to the test.
Fast forward to Sunday morning. After consulting the Egg Farmers of Ontario website for an overview on how to make a frittata (never made one prior), I got to work.
I started off by placing the zucchini flowers at the bottom of the pan. Then I poured over the beaten eggs (7 of them), mixed with cream and chives, oregano and parsley from the herb garden and then popped in the oven at 350 F for about 12 minutes.
This meal would be an all-Ontario affair. The frittata was made with Ontario eggs, zucchini flowers and herbs from our deck. The caprese salad served on the side was made with heirloom tomatoes and basil from Vicki’s Veggies. Some walnut-raisin toast from St. John’s Bakery, also from the farmer’s market accompanied the dish.
A simple, yet effective way to showcase some fresh and delicious Ontario products.