Description
Farm fresh eggs and squash blossoms make this frittata perfect for breakfast or dinner.
Ingredients
- 1 whole Leek (or 2 Green Onions)
- 9 whole Squash Blossoms
- 2 whole Yellow Squash
- 9 whole Eggs
- 3 Tablespoons Milk
- ⅓ cups Shredded Italian Blend Cheese
- 2 Tablespoons Butter
- 1 Tablespoon Garlic, Minced
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 2 Tablespoons Fresh Parsley, Chopped
Preparation
Time to clean the leek. A daunting task but worth it. Be sure to peel back the layers to get the soil that’s hiding down in there. And to prepare the squash blossoms, remove the stems and outer green pokey leaves. Don’t forget to remove the stamen from inside the flower! (I forget every time and end up fishing the flowers out and pulling it out last minute.)
Preheat your oven to 400 F.
Go ahead and chop all of the ingredients now, so you can just toss everything together later. To chop the yellow squash into small pieces, cut it in half length-wise and then in half again and then cut into pieces. Chop the leek or onions.
In a large bowl crack the eggs, add the milk and cheese and whisk together.
Okay, now you’re ready to go. In a oven safe pan melt the butter over medium-high heat. Sauté the leek (or onions) until translucent. This will take just a few minutes. Sprinkle with salt and pepper, then add the squash and cook for 2-3 minutes. Now add your garlic and cook for a couple minutes more. Stir the ingredients every now and then to avoid sticking to the pan.
Now pour the egg mixture into the pan and stir to evenly distribute the ingredients. Now lay your squash blossoms on top and sprinkle with parsley. Just let it cook until it looks about half set, so the bottom looks like an omelet but the top is still watery.
Put it into the preheated oven for 10-15 minutes and bake until golden and puffed. Mine took the whole 15. Enjoy!
