Squash Blossom Frittata

I made this squash blossom frittata after a hike and a trip to the farmers market. The hike started out just North of Seal Beach State Park.The cool misty fog was our backdrop. We clambered among the sand and rocks around the water. The only sounds were the shore birds and the waves as they pounded the rocks. We had the whole beach to ourselves. Life is very good.

The squash blossoms were from the farmer's market. I also stuffed some with tomatoes and goat cheese and sauteed in a light flour and club soda batter.

Perfect for a light lunch or dinner, just add a nice green salad.

How to make frittata


2 tablespoons olive oil
7 eggs
2 spring green onions (chopped)
2 small yellow squash (sliced thin)
1 clove garlic (diced)
1/4 cup combined shredded Italian cheese (Used Parmesan and mozzarella)
9 squash blossoms
2 tablespoons heavy cream
Salt and pepper to taste

To prepare:

Preheat oven to 400°.

To prepare the squash blossoms start by removing the stems, the stamen inside the flower and the outer green spiky leaves. Rinse gently inside and out. Have all your vegetables chopped and diced. Shred cheese. To make things easy set up individual bowls with ingredients ready to go.

In a large bowl crack eggs, add cream and cheese and whisk together. In a oven safe pan, on medium high heat add olive oil, then add green onions and squash. Saute about 4 to 5 minutes. Remove from heat add garlic and stir. Pour egg mixture into pan and arrange and top with squash blossoms. Cook on top of stove until bottom sets, about half way through. Then into oven, bake another 10 to 15 minutes until set. Season to taste. Enjoy!


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