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
Scale
- 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
- 1/3 Cup (43g) of Shredded Italian Cheese Blend
- 2 Teaspoons (10g) Salt
- 1 Teaspoon (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