Harvesting and preparing some of your garden’s edible flowers to make this flower frittata is an exciting discovery into “whole foods”. We can eat the flowers of most annual vegetables. Some flowers are more delicious than others. Broccoli has a sweet and delicate flavor.
- One dozen eggs
- 1/2 cup butter
- 2 cups of broccoli pieces and flowers
- 1 cup of cheddar cheese
- 2 cups diced green onion
- Salt and pepper
Set oven to 500°F broil. Crack eggs and mix vigorously with whisk and add cheese, salt and pepper. Sauté onions until golden brown in half of the butter. Add broccoli and sauté for about 3 minutes. Add remaining butter and pour eggs into pan on medium-low heat and stir. Let eggs cook without disturbing for 10 minutes. Air bubbles should start to come up. Once eggs cook ¾ of the way through, remove from stove and place in the oven for about 5 minutes until golden brown. Enjoy!