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.
By Abby Himes
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.
- 2 Tablespoons (28g) Butter
- 9 Eggs
- 3 Tablespoons (45mL) Milk
- 1 Leek (or 2 Green Onions) cleaned & chopped
- 2 Yellow Squash, chopped
- 1 Tablespoon Garlic, chopped
- ⅓ Cup (43g) of Shredded Italian Cheese Blend
- 2 Teaspoons (10g) Salt
- 1 Teaspoon (5g) Pepper
- 9 Squash Blossoms
- 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!
Abby can be found cruising her local farmer's market and co-op looking for fresh, new, flavors and sustainable options. She sees food as an adventure, and is always excited to try something new. Abby is also the creator and voice behind the food blog, Seaweed & Sassafras.