Est. 2011

June 7, 2017

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Squash Blossom Frittata with Chives and Manchego

Ahhh, the eggs strike again. This frittata might be the prettiest and yummiest I’ve had in a while. I was so delightfully surprised to see squash blossoms at the farmer’s market a few weeks ago (yes, I’m that behind in sharing content… #notenoughtimeintheday), and snatched them all up! I added them to a few salads, but tossed into a frittata has been my favorite way to enjoy them. I’m so sad that we decided to steer clear of squash in our garden this year, due to the ugly presence of squash bugs. We’re taking a year off of squash-y plants and we’ll try again next year with seeds (our theory is they came in on the plants we purchased at the nursery). We’ll see how that goes. Unfortunately for me, no squash plants means no squash blossoms unless the farmers market has them. I guess that makes us develop more of an appreciation for them, since they’re not so readily available!

I wish that chives bloomed throughout the year (I have some I started as seeds in the garden, so maybe I’ll get some blossoms later this summer…). Chive blossoms are so gorgeous as a garnish, and their taste is just so vibrant! I made this frittata with the last of the chive blossoms available at market this spring; you could garnish with chopped chives and some bachelor’s buttons for the gorgeous purple color!

Squash Blossom Frittata with Chives
serves 2-4

Ingredients
8 eggs
14 (or so) squash blossoms
1/2 cup manchego cheese
2 tbsp butter
2 tbsp heavy cream
dash of coarse sea salt
flat leaf chives, for garnish
chive blossoms, for garnish

Directions
1. Preheat oven to 425.

2. Heat butter in medium skillet over medium heat. Add half of squash blossoms and a sprinkle of salt, and sauté until just wilted.

3. In a medium bowl, crack eggs and lightly beat. Add heavy cream, and stir gently to combine.

4. Sprinkle cheese over sautéed blossoms, then pour in eggs. Gently stir, then allow to cook, undisturbed, for about 2 minutes until edges are set. Then gently place remaining blossoms on top egg.

5. Place skillet in oven for about 7 minutes, until eggs are cooked through. Remove from oven, garnish with chives and blossoms, and serve hot, warm, or at room temperature! Add a sprinkle of coarse sea salt when serving.

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