Chorizo and Zucchini Flowers Frittata.

Squash blossoms can come from any summer squash or even winter ones , but my favourite are zucchini flowers (courgette) and if you pick them with their fruit ( a small and tender courgette) you can use the baby courgettes as well as the flowers, they are lovely and mild in flavour perfect for this dish.

If you are growing them yourself you might prefer to let the courgette develop fully which is completely understandable , but you can still find them like this in farmers markets or farms where you get to pick your own.

You can also just use the flowers and regular zucchini (courgette) for this dish.

In Mexico it’s very common to eat them when they are in season and they are normally used to make quesadillas in the streets of Mexico , City.

When I recreate these quesadillas at home , I make sure to cook them on the day I buy them as they don’t last long fresh. Then I clean them carefully in a bowl with a bit of water and let them dry over paper towel; Cut the baby zucchinis (with their blossom) lengthwise, remove the pistil carefully with your fingers and pan fry them over bit of olive oil and butter, a pinch of maldon salt and pepper, then use them to fill homemade quesadillas.

Now back to this frittata, what I love abut this recipe is how everything comes together really simply into this dish. Fritattas are life savers you get to make lunch in no time and use any veg and odd bits you got in your fridge , this is how this came to life I combined the leftover ingredients I normally have in my fridge with the freshly picked zucchini flowers, a couple of eggs and milk brings everything together.

Once my frittata is done I serve it with a green salad on the side and crusty bread, or sometimes I make a sandwich with toasted sourdough slices , avocado and salsa, either way it makes the perfect weekend brunch for my family.

Serves 4

Ingredients:

1 tbsp olive oil for cooking.

1 white onion.

250 grams. of chorizo for cooking.

7 baby zuchchini and their blossoms .

or

1 medium courgette and 6 zucchini flowers.

100 grams of feta cheese.

6 free range eggs.

1/3 cup of milk .

Maldon salt and black coarse pepper to season.

Method:

Preheat your oven at 180 C.

• First prepare your baby zucchini and flowers, gently remove the pistils inside the flowers with your fingers, then place them inside of a bowl with a bit of water to wash off any dirt, dry them over kitchen paper and cut them lengthwise , set aside.

• In a hot pan heat up your oil and add the chorizo, fry for a bit until the chorizo releases a bit of it’s fat, then add the onion and let it fry gently, stirring from time to time, until your onion turns soft, then remove the pan from the heat.

• In a medium size baking dish add a drizzle of oil at the bottom and grease your mold with the help of your fingers or a paper towel. Then pour in the onion and chorizo mixture and spread it over the bottom of the baking dish.

• Then add the sliced zucchini with their blossoms, arrange them nicely and crumble the feta cheese on top, season with a pinch of maldon salt and black coarse pepper.

• In a separate bowl crack your eggs and add the milk, add a pinch of salt and black pepper whisk until you get a homogeneous mixture.

• Pour the egg-milk mixture into the baking dish and place your dish into the oven for 20 - 25 minutes depending on your oven, or until the center of the frittata is cooked, (check this by prickling with a pairing knife the middle of your frittata and if the knife comes out clean it means is ready).