Enter your friends email address below and your name so they know who it's from
Serves 8
30 minutes or fewer
1. Preheat broiler. Whisk together eggs, egg whites, and cheese in bowl; season with salt and pepper, if desired. Set aside.
2. Heat 1 Tbs. oil in 10-inch ovenproof skillet over medium-high heat. Add shallot, and sauté 2 minutes. Add garlic; sauté 30 seconds. Add zucchini; sauté 2 minutes. Stir zucchini mixture into egg mixture. Add squash blossoms to skillet, and sauté 30 seconds. Remove squash blossoms from skillet.
3. Heat remaining 1 Tbs. oil in same skillet over medium-low heat. Add egg mixture to skillet. Arrange squash blossoms in circle on top. Cover, and cook 10 minutes, or until set.
4. Uncover skillet, and transfer to oven. Broil 3 minutes, or until top of frittata is golden. Slide frittata onto cutting board, and slice into 8 wedges.
June 2011 p.70I have been eating fresh from the garden squash flowers for over 40 years and they are wonderful. We usually use them battered and fried but have done them in the oven lately with little loss of flavor, this recipe looks exciting, as soon as I get enough flowers I will try them. Thanks for this one it looks really good.
Rosemarie - 2012-06-04 15:52:44Log in to create and edit shopping lists.
at a glance
We love squash/pumpkin blossoms! We have breaded and sauted' them, stuffed them with an olive tapanade and now we will try them in this frittata. Thanks for another easy way to prepare a meal and impress guests with fresh, delicious, meatless ingredients!
Nanette Michaels - 2012-06-05 00:49:13