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Author Notes: I've been ravenous lately. Like. All. The. Time. It's gotten to the point where I am eating faster than I can write. It's a good thing then, that squash blossoms speak volumes, and when they made it into my afternoon snack, I was all ears.
Here's what they had to say:
Serves: up to 6
10-12 fresh squash blossoms, male or female
3 summer squash, whatever you like, small is best, they're sweeter
5 broad basil leaves
1 cherry bomb pepper
1/2 small yellow onion
- If your squash blossoms have small squash attached, you have females. If they have stems, then they're males. Any will do here. If you have the females, use the squash attached for this recipe.
- Dice the onion and squash. Seed and dice the cherry bomb.
- Chiffonade the basil.
- Whisk the eggs, add a pinch of salt. Set aside.
- In your most seasoned cast iron pan, saute the onions in olive oil. When they start to brown, add the squash and pepper. Salt. In a couple of minutes, they will soften. Add the basil chiffonade.
- Pour the eggs over the veggies. Now nestle the squash blossoms in a lovely pattern, stems toward the center, heads toward the edge of the pan. Sprinkle a pinch of salt over the blossoms. Don't fret. They will wilt.
- Pop under the broiler and have a seat on the ground next to it, watching so that it does not burn, and periodically pulling it out to gently press the blossoms further into the cooking egg.
- The egg will puff and brown. When the center is set, the frittata is done. Pull it out.
- Let it cool a bit in the pan. Then loosen around the edges with a rubber spatula. It will slide out onto a cutting board with ease. Cut into wedges and serve with a lovely side salad of little gems, avocado, radishes and lemon vinaigrette.