Name: Squash Blossom, Tomato, and Basil Frittata
Ingredients: 6 large eggs; Juice of 1 lemon; 3 garlic cloves (, minced); 1/4 cup Parmigiano Reggiano; 3 tablespoons extra-virgin olive oil; 9-10 squash blossoms (, stems and stamens removed); 3 thick slices tomato ((I used an orange tomato)); 2 tablespoons fresh basil leaves (, chopped); Sea salt and freshly ground black pepper

Squash Blossom, Tomato, and Basil Frittata

Beautiful squash blossoms and a vine ripe orange tomato from the farmers’ market turns this simple frittata into a delicious dish. The fresh basil adds a nice flavor as well.

Serves 4-6

Print Recipe Pin Recipe

Ingredients

6 large eggs
Juice of 1 lemon
3 garlic cloves , minced
1/4 cup Parmigiano Reggiano
3 tablespoons extra-virgin olive oil
9-10 squash blossoms , stems and stamens removed
3 thick slices tomato (I used an orange tomato)
2 tablespoons fresh basil leaves , chopped
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 350°F.
In a medium bowl, whisk the eggs until combined. Add the garlic, lemon juice, Parmigiano Reggiano, and season with salt and pepper. Stir until combined.
Heat the olive oil in a medium cast-iron skillet over medium-high heat. Add the egg mixture to the skillet. Arrange the squash blossoms and tomatoes over the top. Cook for 5 minutes.
Place the skillet in the oven and bake for 20 to 25 minutes. Remove from the oven. Sprinkle the basil over the top and slice into wedges. Serve immediately.

Please follow and like: