Squash Blossom Frittata (Food52)
Squash blossom frittata
Squash blossom frittata
by meganvt01 • June 24, 2013 • 1 Comment
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- Preheat oven to 375. In a 10 inch skillet heat the butter over medium. Add the onions and cook until softened -about 6-8 mins. Add the chopped squash blossoms and cook for another two minutes.
- Pour the egg mixture into the skillet and stir to combine. Place the whole blossoms on top of the egg mixture so that when you cut into 8 pieces each will have a pretty whole blossom. Top with dollops of the ricotta cheese randomly across the eggs.
Author Notes: I love squash blossoms - usually crispy fried and stuffed with ricotta and herbs. My moms squash garden is overflowing so I couldn't resist picking a f (…more) —meganvt01
Serves 8
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash
- This recipe was entered in the contest for Your Best Fresh Herbs
MORE GREAT RECIPES: EGGS|BREAKFAST & BRUNCH
- 12
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- 3
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- 1/2
- 1/3
- 1
- 1/2
- In a bowl whisk the eggs. Add the herbs, pecorino, salt and pepper.
- Transfer to the oven and cook for 12-15 mins or until set. Let cool for a few mins then serve.
- Large eggs
- tablespoons Salted butter
- cup Onion, chopped
- Large squash blossoms (remove the interior plant parts and wash for bugs) 4 roughly chopped the others left intact
- tablespoons Basil, chopped
- tablespoons Chives, minced
- cup Ricotta
- cup Pecorino Romano, grated.
- teaspoon Kosher salt
- teaspoon Freshly ground black pepper