Squash and Squash Blossom Frittata
AUTHOR NOTES
Squash blossoms, which are available all summer both in the Union Square Greenmarket, where I often shop, or at the various farm stands that I frequent in Long Island, really embellish this easy-to-make frittata in the most beautiful way, but it still is delicious without them. In fact, squash blossoms, truth be told, don’t add all that much in terms of flavor, but they sure add a “wow” factor to anything they adorn.
INGREDIENTS
1 tablespoon olive oil
4 small (baby) zucchini or 2 large zucchini (about 12 ounces total), cut into ¼-inch coins
Salt and freshly ground black pepper
1 bunch scallions (about 7 thin), white and green parts, trimmed and sliced
6 large eggs
¼ cup heavy cream or milk
12 fresh basil leaves, slivered
½ ounce (½ fluffy cup) grated Parmigiano-Reggiano cheese
¼ cup ricotta cheese
2 large squash blossoms, cleaned, petals separated (optional)
½ cup baby cherry tomatoes or Sungold tomatoes
1 tablespoon melted unsalted butter
DIRECTIONS
Makes 6 servings
Preheat the broiler.
Heat a medium (10-inch) nonstick skillet over medium-high heat. Add the oil and zucchini and season with salt and pepper. Cook, tossing, until golden and crisp-tender, about 6 minutes. Add the scallions and reduce the heat to medium-low. Beat the eggs well with the cream, ½ teaspoon salt, and some pepper. Stir in the basil and Parmigiano-Reggiano cheese. Use a spatula to pull back the edges to the center as they cook until almost set, 5 to 7 minutes. Dollop the ricotta cheese all over the top and arrange squash blossom petals (green sides up) and tomatoes on top. Brush the squash blossoms with the butter, then place under the broiler for 2 to 3 minutes, until golden brown. Crack pepper over the top and serve warm or at room temperature.
Timing Tip:
This comes together quickly at the last minute.
Tip:
If the frittata seems like it might be stuck to the pan, cover the pan with a lid and let it sit for a few minutes off the heat. The steam that’s created will help it release from the pan.
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Reprinted from Open Kitchen by Susan Spungen with permission by Avery
Photography copyright: Gentl + Hyers © 2019
Susan Spungen is a cook, food stylist, recipe developer, and author. She was the food editor at Martha Stewart Living from its founding in 1991 to 2003. She was the culinary consultant and food stylist on the feature films Julie & Julia, It's Complicated, and Eat, Pray, Love. She is the author of Recipes: A Collection for the Modern Cook, What's a Hostess to Do?, and Short Stack Editions' Strawberries. She also co-authored Martha Stewart's Hors d'Oeuvres Handbook, which was a bestseller. Susan lives in New York City and East Hampton, NY.
