Zucchini Blossom Frittata
['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 dEspelette or", 1/4 teaspoon cayenne pepper', '7 large eggs, whisked to blend', '1 tablespoon coarsely chopped fresh Italian parsley']
Gently rinse and dry zucchini blossoms. Preheat broiler.
Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and sauté just until wilted, turning often, about 1 minute. Sprinkle with salt and piment d'Espelette.
Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Continue cooking until eggs are softly set, about 5 minutes. Transfer skillet to broiler; broil until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley.
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