This is a lovely frittata with a beautiful presentation.
These open zucchini flowers that I cut from my garden this morning were used in the frittata.
After washing the flowers, I gently shook off the water, pinched out the stamen, split the petals, and laid them on a towel to dry while preparing the other ingredients.
After mixing eggs with whole milk, extra virgin olive oil, parmesan cheese, a little sea salt and freshly ground pepper, I sautéed two small diced zucchinis for a few minutes (in a non-stick pan) with a small minced shallot in a little extra virgin olive oil.
I gently poured the egg mixture into the pan with the sautéed zucchini and shallot, trying not to disturb them, and topped the mixture with the pretty zucchini flower petals.
I covered the pan with foil, finished cooking on medium/low-medium heat until done (firm in the middle), and slid the finished frittata onto a glass serving plate. We enjoyed the frittata with some Vermont bacon. Or some nice crusty toast rubbed with a garlic bulb and drizzled with extra virgin olive oil would be a nice side.
I followed the recipe in my Extra Virgin cookbook, but it can also be found here: http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/frittata-with-zucchini.html
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For a lactose-free and milk protein-free version for me: I used organic vanilla soy milk (I think soy milk with vanilla tastes more like milk) in place of whole milk and Go Veggie casein- and lactose-free (and non-GMO) Grated Parmesan Style Topping. As much as I dislike using processed food, this is one of only a few cheese substitutes I'll use. When using Go Veggie, I use a little less than the portion called for since the flavor can be overwhelming. And, of course, the frittata would taste fine without cheese or cheese substitute.