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.
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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.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.