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Squash Blossom Frittata
From Statesboro Market2Go
<p>Squash blossoms are usually stuffed with cheese and fried, which is a perfectly amazing way to enjoy them, but they can also be steamed or baked and thrown into soup, salad or pasta. Or you could bake some in a fabulously frittata with ricotta and goat’s cheese.</p>Source: Dunk & Crumble website (Entered by Market Manager)
Serves: 6-8
Ingredients
olive oil to coat a medium saucepan
2
large shallots, thinly sliced
2
medium zucchini, largely diced
3
scallions, chopped
6
large eggs
1 cup
ricotta cheese
salt and pepper, big pinches
5
fresh squash blossoms
2 oz
herbed goat cheese, crumbled
1 tbsp
chopped fresh chives
1 tbsp
butter
Step by Step Instructions
- Heat your oven to 375 degrees F. Grease a 9-inch pie dish with butter.
- Place a medium saucepan over medium-high heat, and coat the bottom with olive oil. Sauté the shallots and zucchini with some salt and pepper until softened and lightly browned, about 7 minutes. Transfer the sautéed veggies to the prepared pie dish and arrange them on the bottom in an even layer. Sprinkle the scallions on top.
- In a large bowl, whisk together the eggs, ricotta, and a few big pinches of salt and pepper. Carefully pour the egg mixture on top of the sautéed vegetables and scallions, making sure to reach each “corner” of the pie dish.
- Arrange squash blossoms atop eggs, and scatter crumbled goat cheese around the blossoms. Sprinkle chopped chives on top of it all, and finish with one last pinch of salt and cracked black pepper.
- Place the pie dish on a larger sheet pan and bake the frittata for 25-30 minutes, until completely set in the center and starting to brown at the edges. Allow to cool before slicing into wedges and serving, either warm or at room temperature.