Author Notes
Leeks are the perfect compliment to squash blossoms. I like to make this simple frittata for a late summer supper. Inspired by Julee Rosso's Great Good Food. —avimom
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Ingredients
- Leek mixture
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3
small leeks, washed, halved, and sliced into ribbons
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1
clove garlic, minced
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2
small, skinny zucchini, halved and sliced thinly
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2
small carrots or parsnips, grated
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2-3
sundried tomatoes, minced
- Egg mixture
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4
egg whites
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2
whole eggs
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1 pinch
salt
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1 pinch
pepper
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7-8
squash blossoms, washed and dried, pistons and stems removed
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1 handful
fresh chives, minced
Directions
- Leek mixture
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Saute all but the tomatoes briefly in hot olive oil, just until the leeks are golden and translucent. Mix in the tomatoes and remove from heat.
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Lightly oil a glass pie dish. Add the leek mixture and spread evenly over the bottom of the dish.
- Egg mixture
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Beat the eggs well and salt and pepper to taste. Pour over the leek mixture in the pie dish.
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Arrange the blossom over the top of the eggs and leeks, pushing them down gently into the eggs, but not submerging them. Sprinkle chives over the top.
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Bake in 350 degree oven until eggs are set.
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