Squash Blossom Frittata with Ricotta and Alliums

Summer Recipes

Aug 9

Summer in New York brings an abundance of delicious and seasonal produce. I was excited to experiment with squash blossoms for the first time this year. These yellow, edible flowers from baby zucchinis inspired me to create the Squash Blossom Frittata with Ricotta. Don’t miss out on this East Coast treat, they are only in season from late spring to early fall!

Enjoy making this easy Squash Blossom Frittata with Ricotta and Alliums! It's terrific for an easy and delectable dinner. Please rate it down below!

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Yield: 6

Author: Victoria Kaputskaya

Squash Blossom Frittata with Ricotta

A light and healthy frittata is perfect for anytime of the day. Using seasonal summer ingredients from the farmers market that your whole family will love.

Prep time: 15 Min Cook time: 10 Min Total time: 25 Min

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Ingredients

12 large eggs
6-8 Remove zucchini blossoms, removed from zucchini, rinsed, pistils removed
1 cup of ricotta
7 garlic scapes, finely chopped
2 large red leek, ½ inch rounds
1 small red onion, small dice
1 clove garlic, minced
2 tbsp extra virgin olive oil
Salt to taste

Instructions

Preheat the oven to 375° F.
In a bowl, whisk 12 eggs with salt until it is thoroughly combined.
In a cast iron skillet, heat olive oil over medium heat. Then add alliums (red leek, red onion, garlic scapes, and garlic) and saute them until they are soft, which should take about 3 minutes.
Add the egg mixture to the skillet. Cook for 1-2 minutes or until eggs begin to set around the edges.
Arrange the zucchini blossoms decoratively, and fill the negative spaces with ricotta.
Place the skillet in the oven for 8-10 minutes.
Remove the frittata from the oven and let it cool for 10 minutes.
When ready to serve, add basil or fresh herbs according to your taste.

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