Zucchini Flower Frittata

This recipe requires that you “flip” the frittata over in the pan. If this is beyond your skill level– as is the case with me — you can substitute this step by slipping the pan under the broiler for the same amount of time.

20 zucchini flowers
4 eggs
1 bunch of lemon balm
4 tbsp. of grated parmesan or pecorino cheese
1 tbsp of butter
1 tbsp. of cream

Remove the leaves of lemon balm from the small branches, clean and slice them thinly. In a bowl break the eggs, add the cream, a pinch of salt and stir vigorously with a fork. Add the grated cheese, the lemon verbana and the whole zucchini flowers. Stir. Melt the butter in a non-stick pan, pour in the mixture, cover and cook 4-5 minutes on low flame. Then flip it and cook for another 3-4 minutes .

Source:http://www.virtualitalia.com