Best Squash Blossom Frittata Recipes
SQUASH-BLOSSOM FRITTATA
Squash flowers lend a subtle hint of the gourd's flavor and a splash of color to this simple frittata.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Saute onion in olive oil in a nonstick ovenproof skillet over medium heat. Add cilantro and 3 sliced squash blossoms. Cook for 1 minute. Add eggs. Season with salt and pepper. Bake at 375 degrees until just set, about 10 minutes. Top with mozzarella and 3 squash blossoms. Return to oven until cheese melts and frittata is set, about 5 minutes more.
SQUASH BLOSSOM FRITTATA
A good summer time recipe for when you have a lot of squash blossoms & squash. The recipe comes courtesy seasonalchef.com. If making the recipe for more than 2 people,I would increase the eggs & milk
Provided by Barb G.
Categories Summer
Time 40m
Yield 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Pick 3 to 4 squash blossoms and 1 or 2 baby yellow or green summer squash per person: rinse blossoms well and drain on paper towels.
- Beat 4 eggs with a little milk; add fresh chopped parsley and chives, if using.
- Add salt and pepper to taste.
- In a nonstick pan, saute a little butter and cook 2 green onions and thinly sliced baby squash just until soft; then QUICKLY saute the blossoms for about 30 seconds and remove from pan.
- Pour egg mixture into pan(Skillet) that can be put under broiler, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under broiler until lightly puffed and browned, enjoy.
Nutrition Facts : Calories 327.1, Fat 19.4, SaturatedFat 6.3, Cholesterol 744, Sodium 292.9, Carbohydrate 10.2, Fiber 2.9, Sugar 5.8, Protein 28.1
SQUASH BLOSSOM FRITTATA SQUARES
Steps:
- Soak 1/2 cup bread cubes in 1/2 cup milk, 5 minutes. Whisk with 4 eggs, and salt and pepper. Add 1/4 cup each chopped parsley and grated parmesan, 6 chopped stemmed squash blossoms, 1 grated garlic clove and 1 shredded yellow squash. Heat 1 tablespoon olive oil in a small ovenproof skillet; add the egg mixture and cook 5 minutes, then bake at 375 degrees F until set, 20 minutes. Cut into pieces.
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