Go Back
Squash Blossom, Tomato, and Basil Frittata

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.