July 17, 2006

RECIPE: Squash Blossom Frittata

This was our flowery lunch yesterday. We had zucchini blossom frittata with an arugula salad decorated with nasturium and chive blossoms from our garden. I feel a bit foolish that I spent $2 on 6 zucchini blossoms from the Very Expensive Farmer's Market Stand (tm) especially since if I had my dream garden, I'd be tearing my hair out over how many squash we have all ready and plucking the flowers off the vines just to hold back any more squash production. One day, I will have the garden of my dreams and on that day the heavens will open, angels will sing and I will curse my overabundance of produce. Today is sadly not that day.

Squash Blossom Frittata from Gardeners Community Cookbook edited by Victoria Wise

Gather:

6-8 squash blossoms
2 TB butter
2 small summer squash, sliced thinly
2 green onions, sliced thinly
4 eggs
1 TB milk
2 TB chopped fresh herbs, I used parsley but I think mint would also be lovely
1/4 cup grated Parmesan or Pecorino

Wash blossoms extremely well. Buggies like to hide in them. If you're feeling particularly exact, you can pat them dry too. Guess what I did? Slice blossoms thinly.

Combine eggs, milk, herbs and salt and pepper in a bowl. Mix well.

Preheat broiler.

Melt butter in oven-safe saute pan. Add green onions and squash. Saute two minutes. Add squash blossoms. Stir to combine quickly. Add eggs. Cook for three minutes, or until eggs are mostly set. Sprinkle cheese on top and run under broiler for three minutes, or until frittata is puffed and golden. Serve with flowery arugula salad and good toast with butter.

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