Squash Blossom and Zucchini Frittata

This is a really easy dish, and using the oven is optional. Great for any time of day.

3 eggs

1 Tbsp. milk or cream

3 Tbsp. grated Parmesan, crumbled goat cheese, or shredded mild cheese

Salt and pepper

1 Tbsp. olive oil

1/2 small clove garlic, minced or pressed (you don't want to overpower the blossoms' flavor)

1 Tbsp. thinly sliced spring onion

1 unpeeled small-medium zucchini, 1/4" sliced (about 2/3 - 3/4 c.)

1/2 Tbsp. butter

3-4 squash blossoms, stems and internal stamens removed

If you want to brown the top of the frittata at the end, turn on the broiler to high.

Whisk together the eggs and milk or cream. Stir in the cheese and season with salt and pepper.

In a 6" - 8" skillet, saute the garlic, onion, and zucchini until the zucchini is lightly golden. Stir vegetables into the egg mixture. Melt the butter in the same skillet, and pour in the egg-vegetable mixture.

Arrange the blossoms on top. Tear in half lengthwise to get more blossom coverage.

Cover the skillet, and return to the stovetop. Cook on low for 10-15, until the frittata has set and puffed in the middle and has browned on the edges.

If you wish to have a more browned top, place uncovered skillet under the oven broiler for about 3 minutes. See photo below of frittata that's has had optional "finish" in the broiler.

Recipe created or adapted by Liz Talley, Urban Graze

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