zucchini blossom frittata
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Zucchini and Blossom Frittata: A Roman Springtime Symphony

Discover how to make a tasty Zucchini and Blossom Frittata using Roman zucchinis. This simple recipe is great for any meal and brings the taste of spring to your table!

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Ciao amici! Today, we’re taking a delightful culinary stroll through the vibrant streets of Rome, where the air is filled with the enticing aroma of freshly made pizza, the cheerful chatter of locals, and the promise of culinary delights around every corner.

And what better way to capture the essence of Roman cuisine than with a dish that celebrates the humble zucchini and its delicate blossoms, the Frittata with Romans Zucchini and their Blossoms?

This simple yet flavorful dish is not only easy to make, but also a wonderful way to celebrate the freshness of spring and summer vegetables. Let’s dive into the recipe and a couple of fun facts about this Roman favorite!

zucchini blossom frittata pin

What Makes This Frittata Special

The star of this recipe is the Roman zucchini, also known as “zucchine romanesche.” These zucchinis are smaller, more tender, and have a slightly sweeter taste compared to the regular variety.

They are often accompanied by their vibrant yellow flowers, which add a delicate flavor and a touch of elegance to the dish.

The Zucchini and Blossom Frittata is a true taste of Roman springtime, when the zucchini plants burst into life, their delicate blossoms adding a touch of color and elegance to the landscape. It’s a dish that perfectly captures the essence of the season.

A Culinary Legacy

The Roman Zucchini and Blossom Frittata is more than just a dish; it’s a culinary legacy, passed down through generations of Roman families. Each household has its own secret variations, some adding a touch of Pecorino Romano Cheese, others a sprinkle of Chili Peppers Flakes.

In this recipe, fresh and seasonal ingredients are transformed into masterpieces of simplicity. But at its core, the dish remains a celebration of fresh, seasonal ingredients and the art of simple, rustic cooking.

zucchini blossom frittata

A Couple of Fun Facts

The Tradition of Zucchini Blossoms: In Rome, zucchini blossoms are a cherished ingredient and are often stuffed with cheese and anchovies before being fried to perfection. Including them in this frittata gives you a taste of Roman culinary tradition.

Frittata vs. Omelette: While both are delicious egg dishes, a frittata is different from an omelette. The word “frittata” comes from the Italian word “friggere,” which means “to fry.” Despite that, Frittatas are not fried, but cooked slowly over low heat. Often they are finished in the oven, resulting in a thicker, more set texture. Omelettes, on the other hand, are cooked quickly over high heat and are usually folded in half.

Yield: 4

Zucchini and Blossom Frittata

Zucchini and Blossom Frittata

Discover how to make a tasty Zucchini and Blossom Frittata using Roman zucchinis. This simple recipe is great for any meal and brings the taste of spring to your table!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 4 Roman zucchinis with their flowers
  • 6 large eggs
  • 40 gr. Parmiggiano Reggiano grated cheese (1/4 cup)
  • 2 branches of chopped fresh parsley
  • 1/2 golden onion, minced
  • Salt and pepper to taste
  • 4 tbsp EVO oil


  1. Start by washing the zucchinis and their flowers gently. Slice the zucchinis into thin rounds and carefully remove the stamens from the flowers.
  2. Keep the flowers to dry aside on a towel as we will use them lately.
  3. In a large non-stick skillet, heat the olive oil over medium heat. Add the minced onion and sauté until fragrant. Add the zucchini slices and cook until they are tender and slightly golden, about 5-7 minutes.
  4. In a bowl, whisk together the eggs, grated cheese, chopped parsley, salt, and pepper until well combined.
  5. Pour the zucchini into the egg mixture and let them and mix gently to absorb the egg, being careful not to overfill the zucchiini.
  6. After about a minute, pour the egg mixture united with zucchini in the skillet. Gentily cover all the surface with the Zucchini Blossom. Cook on low-medium heat, allowing the eggs to set around the edges.
  7. Once the edges are set, (it would take about 6/7 mins) you can either flip the frittata (if you're brave!) or place the skillet under a broiler to finish cooking the top.
  8. Continuing cooking for 6/7 minute on the other side.
  9. Turn off the stove and display your Frittata on a Large Plate.
  10. Buon Appetito!


    For a true Roman Style result replace the Parmiggiano with an equal amount of Percorino Romano. Since this cheese is a little saltier, consider reducing the salt.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 337Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 295mgSodium: 414mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 16g

    Nutrition Data is automatically calculated and may be not accurate.

    Tips for a Perfect Frittata

    • Use the freshest zucchini and zucchini blossoms available.
    • Sauté the zucchini on Iron Cast Skillet until tender but still slightly firm.
    • Gently fold the zucchini into the egg mixture, taking care not to break them.
    • Cook the frittata over low heat until the eggs are set and the bottom is golden brown.
    • Let the frittata rest for a few minutes before slicing and serving.

    So, whether you’re looking for a new brunch or pic-nic idea, this Zucchini and Blossom Frittata is a must-try.

    Buon appetito!

    pic 2 frittata pin zucchini blossom

    Explore our other mouthwatering zucchini recipes for more delicious ways to enjoy this versatile vegetable:

    Zucchini Marinated alla Scapece

    Baked Crispy Zucchini Chips

    Savory Pie with Zucchini Flowers

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    1. Had zucchini sitting in my fridge and decided to make this frittata, so delish! will be making again next week!

    2. Jess says:

      Sometimes things that seem simple are the most delicious! After failing miserably at deep frying zucchini blossoms, I’m so happy to have found another (better) use for them. Delicious!

    3. Paul S. says:

      Uooohhh!! Seems to be delicious !! Thanks x sharing !!

    4. This looks absolutely stunning and mouth-watering. I love cooking with blossoms and this is such a fun recipe. Love it and love your blog!

    5. misstravelesque says:

      A combination of two of my favorites: eggs and zucchini–lovely! Haven’t tried making this, but I’ll surely remedy that. Thanks for sharing. Looking forward to try this recipe.

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