Squash Blossom and Garlic Frittata

July 21, 2011

Test Kitchen-Approved

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 Hesser

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
In This Recipe


  1. 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.
  2. 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.

More Great Recipes:
Frittata|Egg|Garlic|Squash|5 Ingredients or Fewer|Make Ahead|Summer|Gluten-Free|Vegetarian|Side|Appetizer|Snack

Reviews (6) Questions (2)

6 Reviews

Ginna W. June 29, 2015
We made this exactly as you said and it was fantastic!
Author Comment
Amanda H. June 29, 2015
Great -- so glad!
Midge May 22, 2015
I make lots of frittatas and this is easily one of the best. I swapped out the scapes for baby leeks because that's what I had on hand and added a bit of feta. Super delicious! Thanks Amanda!
Author Comment
Amanda H. May 22, 2015
Thanks for your notes on the variation!
mcs3000 July 9, 2012
Love squash blossoms. Must make soon.
phyllis July 22, 2011
Sounds like a great way to use up blossoms. My head taster is itching for some cheese in there!!