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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.
Looking for more frittata recipes? This zoodle frittata and this spinach, bacon, green onion, and cheddar frittata are great options. And if quiche is more your style, this spinach and cheddar quiche is a family favorite.
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.
📖 Recipe
Squash Blossom Frittata
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Edible flowers are a gorgeous addition to this Italian classic.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Pinch of red pepper flakes
- 6 large eggs, beaten
- 1 cup whole milk
- ½ cup plain bread crumbs
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 10 fresh basil leaves, torn
- 10 squash blossoms, gently cleaned (see notes in post above)
Instructions
- Preheat oven to 350°F.
- Heat oil in an oven-proof skillet, preferably cast iron, over medium heat. Add garlic, onion and red pepper flakes and sauté until the onions are translucent.
- In a large bowl, whisk together eggs, milk, bread crumbs, Parmesan, salt, and pepper. Stir in the basil leaves and pour into the skillet over the softened onions. Gently press the squash blossoms onto the top of the eggs. Transfer the skillet to the preheated oven for 20-30 minutes, or until a knife inserted into the center of the frittata comes out clean. Let cool slightly before cutting.
Nutrition
- Serving Size:
- Calories: 183
- Sugar: 2.9 g
- Sodium: 263.3 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Carbohydrates: 10.4 g
- Fiber: 0.8 g
- Protein: 11 g
- Cholesterol: 189.2 mg
Keywords: frittata, squash blossom, edible flowers, brunch
The Girls on Bloor
I have never cooked with squash blossoms before and it's been on my bucket list for so long! This looks like a good recipe to finally try them out!
Michelle Nahom
I usually stuff them with goat cheese, bread them and fry them. I love this idea!