Squash Blossom and Garlic Frittata
And inverted for serving.
Partners in crime: loopy garlic scapes, ragged squash blossoms, and prim eggs.
Eggs awaiting some salt and a whisk.
And whisk-er.
I slice the garlic scapes as you would a scallion.
I go for a butter-oil combo and a big ol' nonstick pan.
First, you want to soften the garlic scapes. A minute in bubbling butter will do.
Then spread around the squash blossoms. Let them cook for a minute also.
Then turn them so they're wilted on both sides.
Gently pour in the eggs so they don't push around the garlic and blossoms.
The eggs will begin cooking immediately. Put the pan in the oven and let it do its thing.
This is how it comes out, 7 minutes later.
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Author Notes: 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. - Amanda - amanda
Serves 4 to 6 as a first course
- 8 large eggs, lightly beaten
- Salt
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 5 garlic scapes, thinly sliced, or 2 garlic cloves, smashed and chopped
- 12 large zucchini blossoms, stems trimmed to 1 inch
- Heat the oven to 325 degrees. Season the eggs with salt. Place a large (12-inch) non-stick pan over medium heat. Add the olive oil and butter and when the butter is foamy, add the garlic scapes, spreading them around the pan. Cook for 1 minute. Lay the zucchini blossoms in the base of the pan, covering it as evenly as possible. Cook for about 1 minute, then turn and wilt the other side, another 30 seconds.
- Slowly pour the eggs into the pan, just covering all the blossoms. Transfer the pan to the oven, and bake until the frittata is just set, 6 to 8 minutes. Remove from the oven. Lay a cutting board, baking sheet or large serving dish on top of the pan, and invert the frittata onto it. Do this quickly and confidently – or with the help of someone! Serve warm or at room temperature, cut into wedges.
- This recipe is a Community Pick!
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11 months ago mcs3000
Love squash blossoms. Must make soon.
almost 2 years ago phyllis
Sounds like a great way to use up blossoms. My head taster is itching for some cheese in there!!