Squash Blossom Frittata is a light and elegant dish that celebrates the delicate beauty of squash blossoms while delivering a burst of flavor. This Italian-inspired frittata features fluffy eggs, creamy cheese, and a medley of herbs, with the blossoms arranged decoratively on top. Perfect for brunch, lunch, or a simple dinner, it’s an easy yet sophisticated dish that makes the most of seasonal produce. The subtle flavor of squash blossoms complements the richness of the eggs, creating a delightful harmony in every bite.
Ingredients:
- 6 large eggs
- 1/4 cup whole milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or butter
- 1/2 cup grated Parmesan cheese (or crumbled feta for variation)
- 1/4 cup chopped fresh herbs (e.g., parsley, basil, or chives)
- 6-8 fresh squash blossoms, stamens removed and gently cleaned
Instructions:
- Prepare the Oven: Preheat your oven to 375°F (190°C).
- Whisk the Eggs: In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined. Stir in the cheese and chopped herbs.
- Cook the Frittata Base: Heat the olive oil or butter in an oven-safe skillet over medium heat. Pour the egg mixture into the skillet, tilting it to spread the mixture evenly. Cook for 3-4 minutes until the edges begin to set, but the center is still slightly runny.
- Add the Squash Blossoms: Arrange the squash blossoms on top of the partially cooked frittata, pressing them gently into the eggs for a decorative finish.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
- Cool and Serve: Allow the frittata to cool for a few minutes before slicing into wedges. Serve warm or at room temperature with a side salad or crusty bread.
This Squash Blossom Frittata is not only visually stunning but also packed with delicate flavors that highlight the season’s best. It’s an effortless way to elevate your meal while keeping things wholesome and delicious.
