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Squash Blossom Frittata (Food52)

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

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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

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