Edible flowers are a gorgeous addition to this Italian classic.
Have you ever cooked with squash blossoms? They’re such a beautiful ingredient that pop up at farmers markets every summer during their fleeting season.
My friend Antonella brought a bag of squash blossoms from her family’s garden, and I used them to whip up a little breakfast for dinner!
A few notes about squash blossoms. In my experience, they tend to have… let’s just say critters from the garden hidden inside. Be sure to sort through them well and remove any unwanted visitors that you come across.
When I’ve worked with squash blossoms in the past, I’ve stuffed and baked or fried them, so I’ve left the stems attached. For this recipe, I pulled everything except the petals off. Once the eggs went into the pan, I delicately pressed the blossoms onto the top surface before popping the whole thing into the oven.
When the frittata is in the oven, it puffs up really tall, then sinks down a bit as it cools off. The resulting texture is light and fluffy.
This was a pretty quick dish to put together. I served it with a Calabrese Potato Salad (recipe coming soon!) inspired by my father-in-law to round out the meal.
It would be great alone for breakfast or paired with some salad greens tossed in a light vinaigrette for lunch. My family enjoys breakfast foods at any time of day, so it was a big hit at our dinner table.