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Zucchini Blossom Frittata

Nutrition per serving    (USDA % daily values)
CAL
227
FAT
60%
CHOL
163%
SOD
28%

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Ingredients for 4 servings

20 zucchini blossoms, stems removed (about 3 ounces)

3 tablespoons extra-virgin olive oil

1/2 cup finely chopped onion

1/2 teaspoon salt

1/2 teaspoon piment d'espelette or

1/4 teaspoon cayenne pepper

7 large eggs, whisked to blend

1 tablespoon coarsely chopped fresh Italian parsley

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