squash blossom frittata
A house full of guests begs for a big breakfast shared around the table, and this frittata is perfect when squash is in abundance. Serve it right in the pan for an easy, family-style breakfast for all to enjoy.
6-8 squash blossoms
14 large eggs
1/4 cup milk or cream
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 small onion, thinly sliced
1 small zucchini, diced
2 teaspoons fresh minced thyme
2 tablespoons finely minced fresh flat-leaf Italian parsley
2 ounces goat cheese, crumbled, or to taste
- Preheat oven to 400°F.
- Prepare squash blossoms. Remove and discard stems and any small leaves at base. Remove stamen from inside of each flower and discard.
- In a large bowl, whisk together eggs, milk or cream, and season with salt and pepper. Set aside.
- In a large oven-safe skillet, heat olive oil and butter over medium heat. Add onion and zucchini and cook until softened, 5-10 minutes. Season with salt and pepper. Add thyme and parsley and cook for another minute.
- Pour in egg mixture and using a spatula, pull eggs away from sides of pan towards center of pan (this helps distribute eggs so they can cook and set more evenly). Cook until eggs are about 75% set, then nestle in squash blossoms (for a decorative pattern, place stems toward center, heads fanning out toward outside edge of pan). Scatter top with goat cheese and season with salt and pepper. Transfer pan to oven to finish cooking for another 10 minutes, or until frittata is puffed and golden brown. Remove from oven and allow to cool slightly. Cut frittata in wedges and serve.