Squash blossom frittata… Yum!

18 Jun

As a kid, my grandma used to fry up squash blossoms with eggs and it was the best once-a-summer treat. At the farmers’ market the other week, I found beautiful squash blossoms begging to be put in a frittata. Add some proscuitto, and you basically have my favorite meal ever.


Squash Blossom and Proscuitto Frittata

Serves 2; 10 WW Points Plus each

6 eggs
1.5 oz proscuitto, diced
1/4 cup diced red onion
2 tbsp grated parmesan cheese
1 tsp chives
1 tsp parsley
1.5 cups summer squash (I used pattypan squash)
6-8 squash blossoms, rinsed and stems removed
1 tbsp butter

1. Melt the butter in a large pan, and throw diced proscuitto, squash and onion into the pan. Stir until cooked and the proscuitto starts to crisp and the onions and squash are softened.
2. Meanwhile, beat eggs, herbs, a splash of milk if desired, and some ground pepper together until all mixed.
3. Add squash blossoms to the pan, and sautée for one minute.
4. Add eggs and let cook for several minutes until no longer runny.
5. When eggs are about cooked and set, sprinkle cheese evenly over the top and let cook for another minute. (If your broiler works, you can put the frittata under the broiler here… Mine doesn’t work).
6. Split in two and enjoy!

Perfect for brunch, and delicious with a tomato salad on the side.



One Response to “Squash blossom frittata… Yum!”

  1. sani panini June 18, 2012 at 2:10 pm #

    Yum! Love the ingredients!

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