If there is one thing that you need to know about me, it’s that I am an EggEnthusiast. Fried, soft boiled, poached, hard cooked--you name it. I’m here for it all. I am not a person who invites people over on the weekends to cook them an elaborate brunch (because #sleep #is #life), but if I *were,* I would definitely make them this frittata. It’s simple, delicious, and the perfect balance of impressive yet humble.
If you’re new to the squash blossom game, don’t be intimidated. These edible blossoms are just as tasty as they are pretty. They’re only in season for a short period of time, so if you see them at your local farmers’ market, act quickly! Careful--they’re pretty fragile, so handle them with caution. If you have any leftovers after you make this fritatta, stuff them with some ricotta cheese and deep fry them. Now, that’s a serious pro move.
The beauty of any frittata is that they’re highly customizable. As long as you’re adding milk and cheese, you can get creative with what you add to it. Don’t have mushrooms? Saute any other veggies that you might have in your kitchen. Not feeling Parmesan? Swap for cheddar or Gruyère. Do what feels right! Just don’t skip the squash blossoms. ‘Tis the freaking season!
Prep time 15 minutes
Cook time 35 minutes
Yield: Serves or Makes 8-10
Preheat oven to 350°F.
In a large bowl, whisk eggs, sour cream, Parmesan cheese, 1 ½ teaspoons salt, garlic, and black pepper.
Heat oil in a large cast-iron skillet over medium high heat. Add mushrooms and sauté until golden brown and crispy, about 8 minutes. Add salt and black pepper, to taste. Pour egg mixture over mushrooms, ensuring mushrooms are evenly dispersed. Nestle squash blossoms into egg mixture. Reduce heat to medium and let cook until edges of frittata begin to set, about 5 minutes. Transfer frittata to oven and cook until center is set, 22-25 minutes.
Let cool for 5 minutes. Garnish with chives and crushed red pepper flakes. Serve immediately.