Squash Blossom Goat Cheese Frittata


8 whole large eggs
1/2 cup whole milk
4 oz. goat cheese, divided
3/4 teaspoon salt
1/2 teaspoon black pepper
1 small zucchini, diced
1 small yellow squash, diced
1 tablespoon olive oil
6 zucchini blossoms, ends and pistols removed

In a medium bowl, whisk together eggs, milk, 3 ounces of goat cheese, salt and pepper.

Preheat boiler.

Cook zucchini in oil in a 10-inch cast iron (or non-stick skillet) pan, over moderate heat, stirring until just tender, about 8 minutes. Pour egg mixture over zucchini and cook over moderately high heat, liftng up cooked egg around edges to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist).

Sprinkle top with remaining goat cheese and arrange blossoms evenly on top, pressing them in lightly.

Broil frittata 6 inches from heat until set, puffed and slightly brown, about 3 minutes.

Cool 3-5 minutes then loosen edges. Cut into wedges and serve warm or at room temperature.