5 Ingredients or Fewer

Squash Blossom and Garlic Frittata

July 21, 2011
2 Ratings
  • Serves 4 to 6 as a first course
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Ginna Wall
    Ginna Wall
  • Midge
  • mcs3000
  • phyllis
  • Amanda Hesser
    Amanda Hesser
Amanda Hesser

Recipe 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.

7 Reviews

Bread &. April 20, 2021
This recipe has my vegetable garden in like mid-May written all over it, I can't wait
Ginna W. June 29, 2015
We made this exactly as you said and it was fantastic!
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!
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!!