We made this the other week and it was fantastic – did it in a large cast iron skillet, so it was nice and thin. The best part, though, was actually the next day – we each had a quarter of it for dinner (it’s very dense and filling), and stored the other half in the fridge wrapped in parchment paper. The next morning I cut it into three wedges and made “frittata McMuffins” (minus the canadian bacon!). I topped it with cheddar because that’s what I had on hand, but Gruyère or a good goat cheese would make it even better.

Squash Blossom Frittata
Ingredients:

3-4 blossoms
1-2 baby squash
4 eggs
Dash of milk
2 green onions
1/4-1/2 cup grated cheese
Chopped parsley and snipped chives (optional – but really good!)
Salt and pepper to taste

Method:

1. Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.

2. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste.

3. In a non-stick pan, saute a little butter and cook green onion and thinly sliced baby squash just until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan.

4. Pour egg mix into pan; arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with cheese and put under the broiler until lightly puffed and browned.