Frittata with Pumpkin Flowers

Fresh pumpkin flowers can be found in summer and only for few weeks. If you have some, try this special omelette!

Ingredients (for 2)

  • 4 eggs
  • 2 cups pumpkin flowers
  • 1/4 cup milk
  • 3 tbsp grated Parmesan cheese
  • 2 tbsp olive oil
  • salt & black pepper


  • Gently wash and pat dry the pumpkin flowers
  • Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation
  • Beat the eggs in a bowl and add milk, grated Parmesan cheese and a pinch of salt and black pepper; stir to combine
  • Sauté the pumpkin flowers in olive oil for a couple of minutes, then cover with a lid and cook at low heat for 5-6 minutes or until soft
  • Spread the flowers evenly over the bottom of the pan and pour in the eggs
  • Cook at low heat for a couple of minutes uncovered, until base and edges are set
  • Turn over, cook for 2 minutes more and serve immediately

Tips from the Chef

  • You can use a flat dish or a lid to help you in turning over the frittata
  • If the pumpkin flowers are big, you can chop them and reduce cooking time