Marrow, Courgette Flower and Basil Frittata

A proper late summer job, this. Everyone is trying to find something to do with marrows, because they’re everywhere and they’re massive and people are passing them around frantically lest they be eating marrow for breakfast, lunch and dinner.

“I’ve brought you a marrow!”

“Oh GOOD!”

*frantically hides 10 other gifted marrows*

Actually this year I’ve only been given the one, and it is splendid. I wanted to do something with it that ACTUALLY TASTED NICE though, you know? I just didn’t think it was possible, actually, which is why I defaulted, like I do every single year, to the idea of making marrow rum. Yes, you can make rum from marrows. I decided to ask Twitter what it was like, and then I remembered, I know someone who has actually made it. I would ask him. He made the below video in response.

And so yeah I decided not to make it *cough* this year. It would have to go into my lunch and dinner and so I made this frittata, which I wasn’t even going to bother telling anyone about but bloody hell it was delicious. The key I think is to cook the marrow so that it still has some bite, i.e. don’t let it go soft or worse, mushy or even worse, watery. The courgette flowers look gorgeous of course but when used like this rather than deep fried you can actually taste them. They have a really pleasant peppery flavour that is not really discernible when they’ve been stuffed with cheese and deep fried, even though of course I do like things that are stuffed with cheese and deep fried because I am NORMAL. The basil is, well it’s basil and you know all about that – tasty, innit. So it’s all very high summer, yah? And I didn’t even pay for the courgette flowers like a knob this time! My friend Tai grew them in her garden.

So there is a way to cook a marrow that isn’t a) stuffing it or b) making a watery curry or stew or something.

I still have about 3 feet of it left of course. Any other bright ideas?

Marrow, Courgette Flower and Basil Frittata

1/3 marrow, diced (not too small, about the size of a er, dice, actually)
1 large onion, chopped
1 small red pepper, sliced
2 cloves garlic, crushed
6 or so courgette flowers, cleaned (wash them gently, pick out the stamens from inside and pluck off the hairy stalks)
Small handful basil leaves
6 eggs
Piece of cheddar that was lurking in the fridge that is about 2/3 the size of a playing card? Sorry. It’s cheese, don’t worry about it.
Olive oil
Sprinkle of Turkish chilli (optional)

In a frying pan (I use a skillet for this), heat a little olive oil and fry the onions, marrow and pepper quite vigorously to start off with to get a bit of colour on the veg then turn the heat down and cook until the marrow is beginning to soften but still has a nice bite. Add the garlic now and let it cook out for 5 mins or so, stirring often.

In a bowl, lightly beat the eggs with a fork so they break up. Grate in the cheese, add salt and pepper (generous amount – eggs need it) and the Turkish chilli if using and mix well.

Flatten out your veg in the frying pan and make sure all is evenly distributed. Pour the eggy mixture over evenly and press everything down so it is covered. Press the courgette flowers on top. Do the same with the basil leaves. Turn the heat right down, cover and cook until the frittata has set.

Category: Brunch, Edible flowers, Eggs, Flowers, Vegetables | Tags: , , , 7 comments »

7 Responses to “Marrow, Courgette Flower and Basil Frittata”

  1. Food Urchin

    I don’t know why you don’t want to try out the marrow rum idea…..

  2. Helen

    I dunno, it’s like I just got this feeling from somewhere

  3. Polianthus

    Zucchini are a challenge I agree – however over the years came across some lovely recipes: Heres one for a courgette salad – very yummy and not fishy or boring tasting: 125ml olive oil, 1 red onion chopped small, 2 lbs green zucchini washed and cut into 2-3 inch long strips, 2tbps vinegar and 2tbsps lemon juice, 2 tbsp caster sugar, 1 tsp coriander seeds, 1 tsp dill seeds, 1/2 tsp cinnamon 2tbsps roasted pine nuts, 2 tablespoons raisins

    – fry onion till soft in the oil, but not brown, add zucchini 10 minutes turning now and again add all ingredients except the raisins and simmer for 5 minutes, add raisins simmer 5 minutes more, add pine nuts (which I would toast first, but the recipe doesnt call for that)

    Italians make a lovely antipasto with zucchini 2-3 inches pieces softened in a saucepan without oil, season with 1-2 tbsps of olive oil, shredded fresh mint, and white wine vinegar

    More ideas can be found from our friends down south in Italian though….. at http://lericettedililly.myblog.it/antipasti/

  4. Helen

    Sound gorgeous but you know this is a marrow, right? A massive massive courgette? They don’t really benefit from the same treatment…

  5. Chris Berry @scrummyscran

    I was contemplating a recipe for marrow chutney in order to sustain these lovely vegetables into the autumn and winter. Certainly does seem to have been a bumper year for them, that is for sure…

  6. Helen

    Isn’t every year a bumper year for the marrow?!

  7. s

    I am missing summer so much – I know everyone loves Fall, but where are all the fresh herbs and the courgette flowers? Love this frittata x s


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