Squash Blossom Frittata

"Ran out to the garden this morning and grabbed some squash blossoms, a little sweet onion, chives and their blossoms and whipped this frittata."
-- @fforfood
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  • Recipe Card

Recipe Card


  • 8 large eggs
  • 1/4 cup milk
  • 3 tablespoons olive oil
  • 1 small sweet onion, finely chopped
  • 2 tablespoons green garlic, minced
  • 1/4 cup freshly grated Parmesan
  • 1 1/2 tablespoons fresh chives, chopped (reserve blossoms)
  • 6 zucchini blossoms


  • Step 1

    In a bowl whisk together the eggs, milk, salt and pepper to taste, until mixture is combined well. In a 12-inch non-stick skillet heat oil and sauté the garlic scapes and sweet onion over moderately high heat, stirring until it is softened. Pour in egg mixture, grate Parmesan on top and arrange the zucchini blossoms decoratively on the surface.

  • Step 2

    Preheat the broiler. Cook the frittata over moderate heat, without stirring, for 10 to 12 minutes, or until the edge is set but the center is still soft. Broil the frittata about 4 inches from the flame for 2 to 3 minutes, or until the cheese is bubbly. Remove from oven and sprinkle chive blossoms on top. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge. Serve it warm or at room temperature.