A homemade frittata is one of the simplest things to make and allows you to take advantage of the vegetables that are in season. Here is my recipe for a squash blossom frittata.
Growing up Italian we ate frittata often, my mom would throw almost any leftover in her frittata and call it a meal! Back then she would cook up her vegetables, add the egg, create a solid “omelet”, then flip her frittata using a plate to finish off the cooking. That was crazy!!!
At our local farmers market I was lucky to find squash blossoms, if you are not familiar with squash blossoms, they are the flowers at the tip of the squash (zucchini). Blossoms are delicate flowers that are yellow/orange in color and are edible, they are sweet in flavor and have a slight flavor of the squash.
For this recipe I sliced the flowers and used the squash,
put only the squash in the pan with your onions
once the squash and onions are cooked through add the blossoms
cook until soft
add your eggs
cook for 5-7 minutes, then place in oven to finish off the cooking
once removed, let the frittata cool down before slicing into it
This recipe is great for breakfast, lunch or even as a snack. The blossoms add a sweetness that enhances the squash. You can play around with ingredients like adding mushrooms, tomatoes, eggplant and of course bacon. If you would like to add cheese to this frittata, try a mild cheese like mozzarella or a mild cheddar. You can cook the frittata and make small bitesized pieces and serve it as an appetizer as well.
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Thank you again ~ Patty Limatola-Tanenbaum