FRITTATA FIORITA

6 to 8 large eggs
Sea salt
1 cup packed assorted edible flowers and herbs, including nasturtium petals, oregano or rosemary leaves, washed and patted dry, plus more for garnish
1/2 cup freshly grated Grana Padano cheese (may substitute Parmesan)
2 tablespoons unsalted butter

Position an oven rack 4 to 5 inches from the broiler and preheat
the broiler.

Break the eggs into a medium bowl and beat lightly with a fork. Add the salt and cheese, mixing well.

Melt the butter in a large, ovenproof saute pan or skillet over medium heat. Add the egg mixture and sprinkle the blossoms on top. Reduce the heat to medium-low and cook the frittata slowly, stirring the eggs with a spatula until large curds form. Stop stirring and cook for 2 to 4 minutes, until the frittata is firm beneath but not cooked through on the top.

Transfer the pan to the broiler and broil for a few minutes, until the top is just set and slightly puffed but not browned. (Or bake in a 400-degree F oven for 4 minutes to set the top.)

Transfer to the stovetop to cool in the pan for 1 to 2 minutes so that the edges of the frittata pull away a bit from the pan.

Place a serving platter over the top of the pan and invert the frittata onto it. Garnish with fresh flowers and serve immediately.

Servings: 4
Adapted from source: My Italian Garden by Viana La Place