The Good Life
with a Southern Drawl

Squash Blossom Frittata

By Amy Bailey — July 24, 2013

Anyone who has grown squash finds themselves with male squash blossoms (blossoms on the vine that are not producing squash). Not only can you eat these blossoms, they are also beautiful and delicious. I had eaten squash blossoms stuffed with ricotta before but had not attempted to cook with them until I found a bounty of male blossoms in my garden. I like to pick the blossoms in the afternoon after their morning bloom time, that gives pollinators the opportunity to pollinate the female blossoms so my squash can grow.  If you are not going to eat them right away, remove the stamen and place in a bowl of ice water- this will keep them fresh. You can cook squash blossoms into a pasta sauce, chop them up and toss them in a salad, or fry them. I chose to try a Squash Blossom Frittata. The breakfast turned out so beautifully we brought out the china to serve the frittatas on.

Squash Blossom Frittata

4-8 squash blossoms

5 eggs

1/4 tsp sea salt

1/2 tsp cracked black pepper

1/4 tsp ancho chili powder

1 tbsp butter

1 tbsp olive oil

1 clove garlic, minced

1 small red onion, chopped

1 jalapeno, sliced

1/2 cup manchego cheese, grated (optional)

3 sprigs cilantro, diced (optional)

Directions:

1. Preheat oven to 400 degrees F.

2. Rinse squash blossoms. Remove stamen and stem.

3. Whisk together eggs adding sea salt, pepper, and chili powder.

4. Melt butter and add olive oil in medium saute pan 2″ deep. Saute garlic, onion, and jalapeno until onions and garlic are slightly transparent and jalapenos are bright in color.

5. If necessary add a little more olive oil, you do not want the frittata to stick to the pan.

6. Add egg mixture and arrange squash blossoms in the mixture. Make sure the blossoms are coated in egg and somewhat submerged in the mixture. Cook until egg is starting to firm around the edges

7. Bake the Frittata. If desired sprinkle cheese on top of the frittata. Put the entire pan in the oven and bake for 8 to 10 minutes until the eggs are set. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool for five minutes, slice into wedges, sprinkle with cilantro if desired, and serve.