Squash Blossom Frittata

Zucchini Frittata

Squash Blossom Frittata

Serves 2-4

Food writers often advise to remove pistils and stamens from inside squash blossoms, as well as the green bases (calyxes/calyces) and stems. Don’t do it. These parts are all edible and add wonderful flavor and texture. I remove the stems in this recipe purely for decorative reasons; without stems, the blossoms form a perfect pinwheel in the frittata. Use enough flowers to complete a pinwheel; about 8 large, 10 medium, or 12 small. Accompany Squash Blossom Frittata with a crisp garden lettuce salad and dry white wine.

8-12 squash blossoms
5 eggs
2 Tbsp. minced fresh dill
1/2 cup diced shallots, 1/4” dice (may substitute green onions, see Note below)
1 Tbsp. butter, plus 1 tsp. (divided)
Salt
Freshly ground black pepper
3-4 Tbsp. fresh goat cheese
Dill sprigs for garnish (optional)

Prepare the Squash Blossoms:
If necessary, gently brush off dirt or debris from flowers; don’t wash or get them wet. Carefully open flowers and shake out any insect hitchhikers. Cut off stems, but leave green bases attached.

Prepare Eggs:
Whisk together eggs and dill with a light seasoning of salt and freshly ground black pepper. Using a heavy 9-10” oven-proof frying pan (cast iron works best), sauté shallots, lightly seasoned with salt and freshly ground black pepper, in 1 Tbsp. butter until they soften and start to turn golden. Add sautéed shallots to eggs and whisk to blend (reserve excess butter in pan for cooking frittata).

Cook Frittata:
Preheat broiler to high. Melt remaining 1 tsp. butter in pan used to cook shallots, arrange squash blossoms in pinwheel around bottom, and cook over medium heat for 30 seconds. Turn blossoms, and evenly pour whisked egg mixture over them. Break goat cheese into pieces and scatter over eggs. Turn heat down to low, cover pan, and cook until eggs are almost set, but still runny on top, about 4-5 minutes.

Put under broiler to finish cooking eggs. Flip out onto platter, garnish with dill sprigs, and serve.

Note: Green onions may, but don’t need to, be sautéed. If you use green onions and don’t sauté them, reduce butter to 2 tsp. and whisk green onions into eggs with dill.

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