Photo: Jessie Wallner/WFIU
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.
And don’t forget the goat cheese!
Frittata Of Squash Blossoms With Sautéed New Potatoes
- 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
- 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.