I sure have been dreaming of Spring moreso lately. In preparation for my Spring garden, I’ve been looking through some recipes from last year’s garden and remembered this tasty gem!
I had a whole bunch of blossoms appearing in my garden and wanted to put some to use other than producing tons of spaghetti squash that I wouldn’t know what to do with! I’m sharing this yummy recipe that can be enjoyed for breakfast, lunch or dinner!
We love quiche around here but I forgot to get a gluten free pie crust while at the store. So what else is there? A frittata!
Here’s my recipe for Squash Blossom Frittata
6 large eggs
1/2 cup Boursin garlic chive cheese
8-10 squash blossoms
2 tbsp butter
1/2 cup heavy cream
1 small zucchini sliced
4-5 mushrooms chopped
dash of coarse sea salt
1. Preheat oven to 425.
2. Heat butter in medium skillet over medium heat. Sauté mushrooms and zucchini until soft (set aside some zucchini rounds to top with later). 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, Boursin cheese and stir gently to combine.
4. Pour into cast iron skillet and allow to cook, undisturbed, for about 2 minutes until edges are set. Then gently place remaining blossoms and zucchini slices on top of 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.