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Author Notes: I love squash blossoms - usually crispy fried and stuffed with ricotta and herbs. My moms squash garden is overflowing so I couldn't resist picking a few this weekend. They ended up in a delicious and beautiful frittata (eaten up before I could snap a picture). I kept with my usual flavor inspirations - ricotta, lots of herbs and added some sharp pecorino. Enjoy! —meganvt01
- 12 Large eggs
- 2 tablespoons Salted butter
- 1 cup Onion, chopped
- 12 Large squash blossoms (remove the interior plant parts and wash for bugs) 4 roughly chopped the others left intact
- 3 tablespoons Basil, chopped
- 2 tablespoons Chives, minced
- 1/2 cup Ricotta
- 1/3 cup Pecorino Romano, grated.
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- In a bowl whisk the eggs. Add the herbs, pecorino, salt and pepper.
- Preheat oven to 375. In a 10 inch skillet heat the butter over medium. Add the onions and cook until softened -about 6-8 mins. Add the chopped squash blossoms and cook for another two minutes.
- Pour the egg mixture into the skillet and stir to combine. Place the whole blossoms on top of the egg mixture so that when you cut into 8 pieces each will have a pretty whole blossom. Top with dollops of the ricotta cheese randomly across the eggs.
- Transfer to the oven and cook for 12-15 mins or until set. Let cool for a few mins then serve.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash
- This recipe was entered in the contest for Your Best Fresh Herbs