I completely forgot that I had planted rows of zucchini squash in my garden until their beautiful oranges blossoms began to bloom this week. As a first time vegetable gardener I’ve never cooked with blossoms straight from my garden before. I remember seeing a recipe using them in Susan Spungen’s cookbook Open Kitchen whose recipes have never disappointed. A frittata is one of my favorite ways to use up odds and ends in the refrigerator and in this case to highlight one of early summer’s most underrated vegetables. I love how both the colors and flavors layer together in this one pan dish, making it an absolutely perfect weekday lunch or weekend brunch.
Squash and Squash Blossom Frittata
- 1 tablespoon olive oil
- 1 large zucchini (or 2 small ones) cut into 1/4 coins and then half moons
- Salt and pepper
- 1 bunch of salons, white and green parts trimmed and sliced
- 6 large eggs
- 1/4 cup sour cream
- Handful of basil leaves, slivered
- 1/2 cup grated Parmesan cheese
- 1/4 cup ricotta salata cheese cubed or feta cheese
- 2 large squash blossoms, cleaned, petals separated (optional as they blossoms themselves don’t add much flavor but are a stunning topper to the frittata!)
- 1/2 cup small cherry tomatoes, sliced
- 1 tbs melted unsalted butter
- Preheat broiler
- Heat 1 tbs oil in a 10 inch skillet over medium-high heat. Add zucchini and season with salt and pepper. Cook, turning until golden brown, about 6 minutes. Add the scallions and reduce the heat to medium-low. Beat the eggs with the sour cream, add 1/2 tsp salt and pepper and add to pan. Stir in the basil and Parmesan cheese using a spatula to pull back the center as the eggs start to set – approximately 5-7 mins. Dollop the cheese and tomatoes on the top, arrange squash blossoms. Brush blossoms with melted butter, then place under broiler for 2-3 minutes or until golden brown. Crack fresh pepper over top to taste.