Photo: Jessie Wallner/WFIU
If you can't find squash blossoms for this frittata, you can use some thinly sliced zucchini or summer squash in their place.
Frittatas are baked, open-faced Italian omelets that you can eat directly from the pan if you like.
This recipe uses squash blossoms I picked from my compost bin. Even though we’re only using parts of a half dozen blossoms for in this recipe, I picked all the fully-bloomed flowers. That’s because the flowers will wilt if left on the plant, but they will stay fresh in the refrigerator for a few days — long enough to invite friends over for weekend brunch.
This recipe uses a number of my spice blends. You can read the recipes for the Aux Poivres Spice Blend, New Regime Spice Blend, and Mediterranean Herb Blend.
And don’t forget the goat cheese!
Frittata Of Squash Blossoms With Sautéed New Potatoes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Mediterranean Herb Blend (see recipe)
- 6 small new potatoes
- salt to taste
- 8 eggs
- 1 tablespoon water
- 1/2 teaspoon Aux Poivres Spice Blend (see recipe)
- 1/2 teaspoon New Regime Spice Blend (see recipe)
- 15 pieces fresh zucchini blossoms
- goat cheese
Cooking Directions
- Pre-heat broiler. Put the potatoes in a medium-size sauce pot and cover with cold water. Season with salt and pepper. Bring to a boil and cook three-quarters of the way (still slightly-firm). Cool the potatoes in their liquid. Peel and slice into 1/4" rounds.
- Heat the oil in a 10" sauté pan and add the sliced, parboiled new potatoes and Mediterranean Herb Blend. Season with salt and pepper.
- While the potatoes are cooking, whisk together the eggs, spices, water, and a pinch of salt. Fold in the fresh zucchini blossoms and pour over the potatoes.
- Incorporate with a spatula, and when the eggs begin to set, add chunks of goat cheese and place the pan under the broiler. Cook until nicely colored and firm.
