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Somewhere, in a book, I read about how Italians make frittatas with zucchini blossoms. Because they can. And over the years I've been training myself to make thinner frittatas with fewer ingredients and to let them cool to room temperature, like Italians do. Because everything they do seems better than what we do.
This past weekend, a farmer at my local greenmarket was practically giving away giant bags of squash blossoms. So I bought some, and his eggs, as well. Italian bliss was within grasp.
The garlic scapes in my fridge gave me a forlorn look, so they got in on the action, too. I sliced the scapes and softened them in butter and olive oil. I spread the blossoms on top, let them wilt, poured in the eggs, and let the oven do the rest of the work.
The only dicey part of this recipe comes at the end when you invert the frittata onto a serving dish or cutting board. Either commit to taking charge and flipping it quickly, or play it safe and serve it from the pan. I won't judge you.
Serves 4 to 6 as a first course
- 1 tablespoon
- 1 tablespoon
Like this post? See Amanda's post from last week: Beet Greens and Beet Pickles
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