I love squash blossoms - usually crispy fried and stuffed with ricotta and herbs. My moms squash garden is overflowing so I couldn't resist picking a few this weekend. They ended up in a delicious and beautiful frittata (eaten up before I could snap a picture). I kept with my usual flavor inspirations - ricotta, lots of herbs and added some sharp pecorino. Enjoy! —meganvt01
Large squash blossoms (remove the interior plant parts and wash for bugs) 4 roughly chopped the others left intact
Pecorino Romano, grated.
Freshly ground black pepper
In This Recipe
In a bowl whisk the eggs. Add the herbs, pecorino, salt and pepper.
Preheat oven to 375. In a 10 inch skillet heat the butter over medium. Add the onions and cook until softened -about 6-8 mins. Add the chopped squash blossoms and cook for another two minutes.
Pour the egg mixture into the skillet and stir to combine. Place the whole blossoms on top of the egg mixture so that when you cut into 8 pieces each will have a pretty whole blossom. Top with dollops of the ricotta cheese randomly across the eggs.
Transfer to the oven and cook for 12-15 mins or until set. Let cool for a few mins then serve.