Flowers, Yum! Squash Blossom Fritatta

I espied an abundance of beautiful squash blossoms at the market yesterday and was excited to do something with them other than stuffing them with cheese and deep frying them. I remembered seeing this frittata recipe and thought I'd give it a go. What resulted was simple, fresh and delicious. That could have been because everything but the cheese I had just bought at the farmer's market, but regardless, I highly recommend this for a simple brunch or supper dish.

Note: I used a cast iron pan, which worked just fine. I also had feta, not goat cheese so I substituted that.

Zucchini Blossom Frittata

- makes 4 servings -
Adapted from Bon Appétit by Lucy Baker

Ingredients

20 zucchini blossoms, stems removed
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped red onion
Salt and freshly ground black pepper
4 large eggs plus 4 egg whites, whisked to blend
Generous knob of goat cheese (about 1/4 cup)
Handful chopped fresh parsley

Procedure

1. Gently rinse and dry zucchini blossoms. Preheat broiler.

2. Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and sauté just until wilted, turning often, about 1 minute. Sprinkle with salt and pepper.

3. Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and egg whites and cook until beginning to set around the edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Crumble the goat cheese into the skillet on top of the eggs. Continue cooking until eggs are softly set, about 5 minutes. Transfer skillet to broiler; broil until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley and serve.