Squash Blossom Frittata with Ricotta and Alliums
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!
Subscribe to our Newsletter and follow us on Instagram, TikTok, and Pinterest for more Victoria's Earth Kitchen recipes. Don’t forget to tag us on our social channels when you make a recipe at #victoriasearthkitchen! We LOVE seeing what you’re up to in the kitchen!