Editors' Picks

Squash Blossom and Garlic Frittata

July 22, 2011

 Squash Blossom and Garlic Frittata Squash Blossom and Garlic Frittata

- Amanda

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.

Shop the Story

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.

Squash Blossom and Garlic Frittata


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


See the full recipe (and save and print it) here.

Like this post? See Amanda's post from last week: Beet Greens and Beet Pickles


Order now

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).

Order now

See what other Food52 readers are saying.

  • cooking varieties
    cooking varieties
  • cookingathome
  • AlainB
  • the musician who cooks
    the musician who cooks
  • mrslarkin
Amanda Hesser

Written by: Amanda Hesser

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.


cooking V. September 8, 2011
this is unique.. never seen this recipe before. i wonder if other winter squash blooms can be eayen too.. the above looks delicious
cookingathome July 27, 2011
Looks delicious. You would think that squash blossoms would be more readily available here in the Garden State. I rarely, if ever, see them. They bring back memories of my grandmother's kitchen;
I like to slice thin wedges of frittata and serve them at room temperature with drinks.
AlainB July 24, 2011
Wow, perfect, I will definitely try as I have those exact ingredients in my garden and fridge.

I think you should consider a Your Best CSA Recipe contest...
Amanda H. July 24, 2011
Love that idea -- thanks, Alain!
the M. July 23, 2011
Are garlic scapes the same thing as green garlic?
Amanda H. July 23, 2011
Garlic scapes are the flowering stalks of garlic, and green garlic is immature garlic, so it sometimes looks like a scallion and sometimes looks more like a miniature head of garlic. You could use either in this recipe.
mrslarkin July 22, 2011
Yum! I check blossoms for bees n critters before cooking.
fo July 22, 2011
does anyone know how long scape season is?
mainecook61 July 23, 2011
The scapes appear a few weeks before the garlic is mature and ready to pull for curing. They're twisty, and when they kind of straighten out and the plant begins to yellow, it's time to lift the garlic (which in the northeast was planted last fall). Some people don't bother with them and others cut them off, since they're the flower and might take energy away from the bulb. My garlic, planted last October in Maine, is ready to pull now.
fo July 30, 2011
fo July 22, 2011
how funny, i posted a squash blossom frittata to my food52 recipe box last week! i used zucchini and cherry bomb peppers though. nice with the scapes. thanks for the idea!
cheese1227 July 22, 2011
Classic Italian. Love it. I too am fighting the American urge to make thick fritattas!
Summer O. July 22, 2011
Beautiful! Can't wait to try it.
Kitchen B. July 22, 2011
I love the re-purposing of squash blossoms. And I say re-purposing because it is a word I love (and was reminded of by wssmom) and because I have only ever had zucchini blossoms stuffed with cheese and deep-fried! Great.
Lizthechef July 22, 2011
Love the frittata tips. My zukes have taken over in the garden, so there are plenty of blossoms with which to experiment. Perfect summer food.
Helen's A. July 22, 2011
Yum! That looks wonderful. What are you doing with the green tomatoes? Inquiring minds want to know...
Amanda H. July 22, 2011
Will post about those next week!