It was our special thing when I was growing up, every Wednesday after school my mom and I would drive the 30 minutes to a farmers market north of our house. It was a small market, but it was full of treasures to me. I loved to pick out a little cup of freshly cut flowers and a pillowy round of fresh rolls. I would spend the entire drive home pressing my nose against the plastic wrapping, breathing in the fresh yeast smell.
Now when I go to Farmer’s Markets I’m still that little girl fascinated by each and every thing. I love slowly perusing each table considering what to buy (I’d love to buy one of everything!) and how I might use it later. I couldn’t think of a better way to spend a Saturday morning than making my way through the market with my husband and an ever-growing bag of goodies.
To find a Farmers Market near you go to Local Harvest and just enter your zip code. 
Squash Blossom Frittata
- Total Time: 35 minutes
- Yield: 4 1x
Description
A light and healthy frittata is perfect for breakfast or dinner. Using farm fresh eggs to show off delicate squash blossoms; it’s a local, seasonal, meal your family will love.
Ingredients
- 2 tbsp (28g) Butter
- 9 Eggs
- 3 tbsp (45mL) Milk
- 1 Leek (or 2 Green Onions) cleaned & chopped
- 2 Yellow Squash, chopped
- 1 tbsp Garlic, chopped
- 1/3 cup (43g) of Shredded Italian Cheese Blend
- 2 tsp (10g) Salt
- 1 tsp (5g) Pepper
- 9 Squash Blossoms
Instructions
- 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 spiky leaves. Don’t forget to remove the stamen inside the flower!
- Preheat your oven to 400 degrees F.
- Go ahead and chop all of the ingredients now, so you can just toss everything together later. So 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, and garlic.
- 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 – just a few minutes, sprinkle with salt and pepper, then add the squash and cook for 2-3 minutes. Now add your garlic, 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. 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 in the oven for 10-15 minutes and bake until golden and puffed, mine took the whole 15. And enjoy!
Notes
- Adapted from Simply Recipes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
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Frequently Asked Questions
How do you prepare squash blossoms before adding them to the frittata?
Step 1 specifies three things: remove the stems, remove the outer green spiky leaves (sepals), and — importantly — remove the stamen inside the flower. The stamen is bitter and should always come out before cooking. After that, the blossoms are simply laid over the top of the egg mixture in the pan just before it goes into the oven.
Why does the frittata start on the stovetop and finish in the oven at 400°F?
The stovetop phase sautés the leek, squash, and garlic in butter, then the egg mixture is poured in and cooked until the bottom looks set and the top is still watery. Moving it to a 400°F oven for 10–15 minutes sets the top evenly and produces a golden, puffed frittata without you needing to flip it.
Where can I find squash blossoms?
The article says the author specifically found squash blossoms at her local farmers market and recommends checking Local Harvest (localharvest.org) by zip code to find a farmers market near you. Squash blossoms are a seasonal item — typically available in summer — and rarely sold in regular grocery stores.
I made this with squash blossoms and Anaheim chiles from my garden. I had to substitute in yellow onion and cheddar cheese. It was pretty simple and tasty!
can you freeze the leftover frittata?