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Ricette di Sicilia

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Sicilian courgette flower frittata

Sicilian Courgette Flower Frittata: A Soft and Summery Delight

A light, summery Sicilian frittata made with fresh courgette flowers and a generous handful of tangy caciocavallo - simple, quick and irresistibly moreish.

Author: Carmela Pennisi • Published on: November 20, 2025
Categories: Main Courses Vegetarian Main Courses
Tags: garlic caciocavallo courgette flowers extra-virgin olive oil black pepper parsley salt eggs
⏱️
Prep Time
15 minutes
🔥
Cook Time
15 minutes
👥
Serve
Serves 4
📊
Difficulty
Easy
💰 Low
🗓️ Summer
⭐ 4.9/5

🛒 Ingredients

  • ✓ 8 eggs
  • ✓ 300 g courgette flowers
  • ✓ 100 g semi-aged caciocavallo, grated
  • ✓ A small bunch of parsley, finely chopped
  • ✓ 1 garlic clove, halved
  • ✓ Sicilian extra-virgin olive oil
  • ✓ Sea salt
  • ✓ Freshly ground black pepper

📊 Nutritional Information

Calories
230 kcal
Protein
14 g
Fat
16 g
Carbohydrates
4 g
Fiber
2 g

There’s something wonderfully evocative about a frittata scented with courgette flowers - it feels like a warm breeze drifting in from a Sicilian garden at the height of summer. These delicate blooms, picked at dawn when they’re still crisp and bright, bring a gentle sweetness that pairs beautifully with the assertive depth of semi-aged caciocavallo cheese.

This is the sort of dish you make when the day feels long, the sun still lingers in the kitchen, and you want something unfussy yet full of charm. A handful of fresh herbs, a whisper of garlic, and you’ve got a frittata that’s light enough for lunch but satisfying enough for supper - equally lovely straight from the pan or served at room temperature.

Whether you enjoy it as part of a relaxed summer spread, slip it between slices of crusty bread for an impromptu picnic, or bring it to the table as a rustic starter, this little Sicilian treasure never disappoints.

👨‍🍳 Preparation

  1. 1

    Gently wash the courgette flowers, pat them dry, remove the stems and slice them into thin strips.

  2. 2

    Warm a little olive oil in a frying pan and let the garlic infuse until lightly golden, then remove it.

  3. 3

    Add the courgette flowers and parsley, season with salt and pepper, and cook for about a minute. Set aside to cool slightly.

  4. 4

    In a mixing bowl, whisk the eggs with the grated caciocavallo, a pinch of salt and pepper.

  5. 5

    Stir the cooked courgette flowers into the eggs and combine well.

  6. 6

    Heat a little more oil in the pan and pour in the mixture.

  7. 7

    Cook over a medium heat, gently loosening the edges to prevent sticking.

  8. 8

    Once the underside is golden, flip the frittata using a plate or a lid and cook the other side until nicely coloured.

  9. 9

    Slide onto a serving plate and serve immediately or at room temperature.

💡 Tips and Variations

For a slightly bolder flavour, swap a little of the caciocavallo for tuma or add a few finely chopped mint leaves. If you prefer an even softer texture, whisk a splash of milk into the eggs before cooking.

📦 Storage

  • • Keep the frittata refrigerated for up to 2 days.
  • • Reheat gently in a pan or in the oven to keep it tender.
  • • It’s also lovely eaten cold as a quick snack or picnic bite.

🍷 Pairing

This frittata is especially good with a chilled glass of Grillo, whose citrusy freshness complements the simplicity of these sunny Sicilian flavours.

And there you have it - a classic of Sicilian home cooking, humble yet full of warmth. Whether served as a main, a starter or tucked into rustic bread, this frittata is a little taste of Mediterranean summer whenever you fancy it. Enjoy every bite!

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