Squash blossoms have been teasing me at the farmer’s market all summer. I’d walk by them and gawk at their beauty, without the faintest idea of what to do with them. Yet I knew I had to have them. I didn’t feel like stuffing them, which is the most common way of enjoying these lovelies.
Frittata to the rescue! Not only are frittatas great for clearing out the contents of your fridge, they’re terrific at showcasing whatever is in season. The blobs of fromage frais add to this frittata’s picturesque landscape and provide a nice, tangy contrast to the eggs.
Running with the nose-to-tail squash theme, I’ve made zucchini the main filling. It’s only fitting, since the squash blossoms come from the end opposite the stem of the zucchini. The leeks and green onions add a little more flavour and bite. And there you have it, a frittata that screams summer, and is as enjoyable to chow down as it is to look at.
- 10 eggs
- 1/4 cup heavy cream or crème fraîche
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, chopped
- 1 small leek, white and light green parts only, thinly sliced
- 2 small zucchinis, unpeeled and diced
- 2 scallions, thinly sliced
- 8 squash blossoms (stamens removed, ends snipped)
- 4 ounces fromage frais, approximately (can substitute ricotta)
1) Preheat oven to 350°F.
2) Lightly beat eggs, heavy cream or crème fraîche, salt and pepper, just to combine.
3) In a large skillet, over medium heat, melt a generous amount of butter. Add onions and leek. Cook, stirring occasionally until softened (approx. 5 minutes).
3) Add zucchini and cook, stirring occasionally, until softened and cooked through (approx. 10 minutes).
4) Pour the egg mixture over the vegetables. Spread the vegetables out evenly.
5) Turn the heat down to medium-low. Allow the bottom of the frittata to partially set (approximately 3-5 minutes). In the meantime, sprinkle the top with the scallions and arrange the squash blossoms on top of the frittata. Very gently press the blossoms into the eggs, just so that they stay in place – the blossoms will sink slightly themselves, and the eggs will rise around them (you don’t want to drown the blossoms in the eggs). Place heaping teaspoons of cheese in between the blossoms.
5) Transfer the skillet to the oven and bake until the frittata has set, and is nicely golden (approximately 20 minutes).
6) Remove frittata from the oven, allow to cool slightly, and serve. Leftovers will keep in the fridge for several days.
If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!