Squash Blossom Frittata

Photo credit: Julia Bainbridge

We’ve said it before and we’ll say it again: Flesh out anything—leftovers, cooked grains, raw vegetables—with eggs to make a frittata, and you’ve got a meal. Eggs are the ultimate turn-that-thing-into-dinner ingredient.

Another ingredient on our watch list is the marigold-colored squash blossom. This time of year, at the farmers’ market or at a smart little grocer, you’ll spy a few baskets of pretty little flowers next to those vast piles of yellow squash and zucchini. Get one. You can stuff its contents with cheese and fry them, wedge the blossoms into a quesadilla, or, as New York chef Camille Becerra likes to do, layer them into a frittata.

Flipped over for serving, the frittata sports its petals right at the surface, as if beaming with golden pride. You will, too, when placing it in front of your dinner guests.

Squash Blossom Frittata
Adapted from Camille Becerra for Sous Style
Serves 2-4

5 large squash blossoms
5 eggs
1 pinch salt
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 clove garlic, thinly sliced
1 cup cooked farro

Gently tear the squash blossoms open and remove the pistil. Set aside.

Whisk eggs well with salt.

In a non-stick pan on medium-low heat, warm oil, butter, and garlic, cooking just until the butter begins to foam.

Lay the blossoms flat along the bottom of pan. Top with farro, then pour egg mixture over them. Lower heat and cover for about 15 minutes, or just until the center sets.

Invert onto a plate and serve with dandelion yogurt. (Or, as we did, a chunk of Manchego cheese, to be cut from and forked into your mouth alongside every bite of frittata.)

Try them fried, too! Photo credit: Julia Bainbridge