SQUASH BLOSSOM and ZUCCHINI FRITTATA
A light and healthy frittata is perfect for breakfast or dinner. Use fresh farm eggs to showcase the delicate squash blossoms.
- 4 ounces fromage frais, approximately (can substitute ricotta)
- 1 small leek, white and light green parts only, thinly sliced
- 8 squash blossoms (stamens removed, ends snipped)
- 1/4 cup heavy cream or creme fraiche
- 2 small zucchinis, unpeeled and diced
- 2 scallions, thinly sliced
- 1 small onion, chopped
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 10 eggs
- Preheat oven to 350°F.
- Lightly beat eggs, heavy cream or crème fraîche, salt and pepper, just to combine.
- 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).
- Add zucchini and cook, stirring occasionally, until softened and cooked through (approx. 10 minutes).
- Pour the egg mixture over the vegetables. Spread the vegetables out evenly.
- 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.
- Transfer the skillet to the oven and bake until the frittata has set, and is nicely golden (approximately 20 minutes).
- Remove frittata from the oven, allow to cool slightly, and serve. Leftovers will keep in the fridge for several days. Enjoy your healthy food!