Zucchini Frittata w Blossoms Serves 6

In a bowl, whisk eggs, 1/2 c cheese, s&p. Sauté zucchini in 12″ non-stick skillet over moderately high heat in 2T oil, stirring, until it is softened. Transfer w slotted spoon to a small bowl. Add remaining 1T oil to skillet and cook onion and pepper w s&p over moderate heat, stirring, until vegetables are softened. Add garlic and thyme and cook the mix, stirring 1 min. Stir in zucchini, pour in egg mix and arrange blossoms decoratively on the surface. Preheat the broiler. Cook frittata over moderate heat, w/o stirring, for 12 – 15 min or until the edge is set but the center is still soft, and sprinkle the remaining cheese on top. Broil about 4″ from heat 2-3 min or until the cheese is bubbling and golden. Let cool in skillet 5 min, run a thin knife around edge, and slide onto serving plate. Cut into wedges and serve warm or at room temp.

Egg 12 large
Cheese, Parmesan 1c
Zucchini 3c julienne strips (2 med)
Olive Oil 3 T
Onion 1 chopped fine
Peppers, Red 1 chopped fine
Garlic 3 cloves, minced
Thyme 1.5T fresh
Zucchini Blossoms 6-8 blossoms, pistils removed