Rush-Hour Gourmet

Edible flowers have tickled American palates since the 18th century, when cookbooks included recipes for pickled and candied blossoms.

San Francisco cook Viana La Place calls for nasturtium petals to add peppery crunch to simply prepared eggs in a recipe from her new cookbook, My Italian Garden (Broadway Books).

Makes 4 servings

6 to 8 large eggs

Sea salt

1 cup packed assorted edible flowers and herbs, including nasturtium petals, oregano or rosemary leaves, washed and patted dry, plus more for

garnish

1/2 cup freshly grated Grana Padano cheese (may substitute Parmesan)

2 tablespoons unsalted butter

1. Position an oven rack four to five inches from the broiler and preheat the broiler.

2. Break the eggs into a medium bowl and beat lightly with a fork. Add the salt and cheese, mixing well.

3. Melt the butter in a large, ovenproof saute pan over medium heat. Add the egg mixture and sprinkle the blossoms on top. Reduce the heat to medium-low and cook the frittata slowly, stirring the eggs with a spatula until large curds form. Stop stirring and cook for two to four minutes, until it is firm beneath but not cooked through on the top.

4. Transfer the pan to the broiler and broil for a few minutes, until the top is just set and slightly puffed but not browned. (Or bake in a 400-degree oven for four minutes to set the top.)

5. Transfer to the stovetop to cool in the pan for one to two minutes so that the edges of the frittata pull away a bit from the pan.

6. Place a serving platter over the top of the pan and invert the frittata onto it. Garnish with fresh flowers and serve immediately.

- Adapted from My Italian Garden (Broadway Books, 2007).

Note: We found clamshell packs of edible flowers in the produce departments at some Giant Food and Whole Foods Markets stores.

Per serving: 236 calories, 13 grams protein, 1 gram carbohydrates, 19 grams fat, 8 grams saturated fat, 341 milligrams cholesterol, 380 milligrams sodium, no dietary fiber.