I love frittata for weird reasons. I find that there is a bit of nostalgia in this lovely, Italian dish. I remember Auburn tailgates and family brunches that always included a frittata of some sort, and although I could seldom partake (they usually included sausage), I always loved how neat and beautiful they looked in their pan. Frittata is an Italian word that means “having been fried”. Oddly enough, we don’t really fry this dish– it’s baked!
The frittata is such an incredibly elegant dish to have for breakfast, and it is SO easy. This particular frittata variation is inspired from one of my new, most favorite Southern cookbooks: Root to Leaf by Steven Satterfield. I really recommend this book for anyone interested in new and delicious Southern cooking with a bit of a twist.
The cookbook follows the seasons, so each recipe features a local and seasonal ingredient. Squash blossoms are intriguing, though, because they can be summer or fall ingredients as you eat with the seasons. Right now, the squash blossoms we eat from the farmer’s market (even in California) are from mostly summer squash (zucchini) plants. In a few month’s time, we will see pumpkin squash blossoms, as the seasons transition!
As a vegetarian who is interested in eating natural and whole foods, I am so in love with this concept of eating with the seasons, and I commend Satterfield on his creative use of vegetables. Although the cookbook is not vegetarian, it is based off of a food philosophy that advocates for more vegetables and less meat overall (think Michael Pollan’s In Defense of Food— which just so happens to be one of my favorite books of all time).
Being able to pick these ingredients up at the farmer’s market, and then make the dish the same day is especially useful when dealing with something like squash blossoms. They go bad very easily, so you truly need to make the frittata within a day or two of buying them.
Squash Blossom Frittata
2 tablespoons heavy whipping cream
1/4 red onion (1/3 cup chopped)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons butter
1/4 cup sliced mozzarella or ricotta cheese
2 green onions
8 squash blossoms (cleaned and washed)
Preheat the oven to 400° F.
First, whisk together the eggs and whipping cream in a medium-sized bowl.
Chop the red onion and add that into the egg mixture along with the salt and pepper.
In a large, heavy pan over low heat, melt the butter. Add the egg mixture into the pan and stir continually over low heat for about 7 minutes or until the mixture is warm, but not cooked.
Remove from heat and add in the sliced cheese. Sprinkle the white parts of the green onions into the pan.
Next, arrange the squash blossoms in the pan. Make sure their insides have been cut out and the stems cut off. Coat them in the egg.
Place the pan in the oven and bake for about 20 minutes.
Serve immediately topped with added cheese and green onion.