I love this time of year. And finally the crazy busy summer schedule has subsided, I have sometime off to focus on myself and my amazing Husband.

There is one thing that I truly enjoy about this country that somehow always makes me smile; the Farmers. They care so much about the whole vegetable/fruit and make sure that they work hard under the hot sun just so we can enjoy a delicious, juicy, pesticide-free and healthy vegetable and/or fruit. I particularly love going to the Market and just figuring out what I’m going to make by seeing what they have. They will explain everything to you; from how to cook it and eat it to when it’s going to be out of season and when it will be back, how it’s supposed to look when ripe and when it’s unripe. It’s a fascinating subject to me and I just love everything about it.

I had my first day off since April and I finally was able to go back to the market in tranquility without rushing around. I started looking at what vegetables where out and what I could potentially use for dinner. Before my Husband took off for work that morning, he had mentioned that he would like to have eggs for dinner as it had been quite a while since he had had them; so with that thought in mind I figured it would be a frittata kind of dinner with some sort of vegetables and fresh baked bread.
As I looked around the Market I spotted one of the most sophisticated & prestigious vegetables and knew that I was going to get them: Fior Di Zucca (which means Zucchini Flowers) 

Here in Italy it’s something that is generally dipped in a light batter and then fried. But I knew that there had to be a healthier way to make them and considering how delicate they are I knew that it’s would have to be perfect in a frittata. I got to talking with the farmer Lady and explained my idea and she looked back at me and said ‘Perfetto, sara buonissimo’ (which means Perfect, it will be delicious). With that she gave me a tip, she told me to not cook them before the egg, to lay them on-top of the egg because being so delicate I wouldn’t want to over cook them. She proceeded to tell me that it had unfortunately happened to her once. Ha!

I went home happy about my purchase and excited to be using Fior di Zucca for the first time. It came out delicious. Seriously, might have been the best frittata I have ever tasted. It was a proud moment that night when my American Bacon and Eggs Husband said that these were the best eggs he ever had and to add them to the roster of things to cook.
Yes, sometimes it’s the simplest things in life that give us the biggest satisfactions! I hope that you enjoy this recipe as much as we did.

Ingredients:

6 Fior di Zucca

6 eggs

3 tbsp. Parmigiano Reggiano, grated

2 tbsp. Extra Virgin Olive Oil

S&P to taste

Delicately wash your Fior di Zucca and set aside to dry. Once dry slice them in half.

Place a medium sized skillet over medium heat (make sure that you have a cover for the skillet very important) add the olive oil and allow to heat.
In a small bowl crack your eggs, whisk and pour into your skillet. Gently add your Fior di Zucca, sprinkle salt and pepper and cover allowing to cook gently for about 5-7 minutes. Uncover sprinkle the parmigiano and by now you should see the consistency of the egg.
If it’s cooked turn off and serve, if it needs more time cover back up and allow to cook until egg isn’t runny anymore.