I wait all year for squash blossoms to be in season..and finally they are here! There is just something so enchanting about cooking up these gorgeous, big, orange flowers and they taste freakin awesome! My family always grew squash in our garden each year, and when the plants began to flower, my grandma would pick the blossoms off the vines and would fry them in a simple tempura batter. As much as I absolutely adore fried squash blossoms, I decided to use them in a heartier and healthier dish that can be eaten for breakfast, brunch, lunch, or dinner! The presentation of this frittata alone will wow your family and friends. I actually sent a picture of it to my Dad and his response was "where are you right now? " He thought I was eating it at a NYC restaurant, but no it was in my very own home and it didn't take longer than 25 mins!
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- 6 whole Eggs plus 2 Egg Whites
- 3 Tablespoons Heavy Cream
- 1 Teaspoon Salt
- 1 Teaspoon Ground Black Pepper
- 1/2 Medium Vidalia Onion Diced Small
- Extra VIrgin Olive OIl
- 7-8 Squash Blossoms
- About 3oz Chèvre Goat Cheese
- 1 Tablespoon Chopped Basil plus 1 Tablespoon for Garnish
- 2 Teaspoons Chopped Tarragon
- 2 Teaspoons Chopped Flat Leaf Parsley
- 1 Large Clove of Garlic Minced (or if you find Garlic Sprouts at your local farmers market use one long sprout chop into small pieces)
- 1 Ear of Fresh Corn (you can use frozen) Cut the kernels off the husk and set aside
- 1 Whole Zucchini (cut in 4 pieces longways then chop horizontally to make small 1/2 inch pieces)
- Prepare the squash blossoms by removing the stems and outer green spiky leaves that are around the stem area. Then remove the stamen inside the flower.
- Preheat your oven to 375 degrees F.
- In an oven safe skillet or frittata pan, heat about 3 Tablespoons of Olive Oil on medium heat. Sweat the chopped onion, garlic sprouts (or minced garlic clove), and chopped zucchini until the onions and zucchini are soft in texture. Add the corn kernels and cook a few more minutes or until the corn is slightly cooked but still has a nice crisp bite to it.
- In a large bowl beat the eggs, cream, salt, pepper, Tarragon, Basil and Parsley.
- Now pour the egg mixture into the pan, and stir to evenly distribute the ingredients. Let the egg set about half way on low heat, occasionally using a rubber spatula to loosen the frittata from the sides of the pan. Now evenly lay your squash blossoms on top in a nice pattern. Crumble the goat cheese around the frittata evenly.
- Put it in the oven for 10-15 minutes and bake until full set in the center. Remove from the oven, sprinkle with more fresh Basil or other herbs, cut and enjoy!