Author Notes
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
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Ingredients
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12
Large eggs
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2 tablespoons
Salted butter
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1 cup
Onion, chopped
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12
Large squash blossoms (remove the interior plant parts and wash for bugs) 4 roughly chopped the others left intact
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3 tablespoons
Basil, chopped
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2 tablespoons
Chives, minced
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1/2 cup
Ricotta
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1/3 cup
Pecorino Romano, grated.
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1 teaspoon
Kosher salt
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1/2 teaspoon
Freshly ground black pepper
Directions
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In a bowl whisk the eggs. Add the herbs, pecorino, salt and pepper.
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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.
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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.
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Transfer to the oven and cook for 12-15 mins or until set. Let cool for a few mins then serve.
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