Edible flowers are a gorgeous addition to this Italian classic.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Pinch of red pepper flakes
- 6 large eggs, beaten
- 1 cup whole milk
- 1/2 cup plain bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 10 fresh basil leaves, torn
- 10 squash blossoms, gently cleaned (see notes in post above)
- 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.
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 5 Stars