Squash Blossom Frittata
The reasons for sharing this recipe is three-fold. Firstly, I realized I haven’t done nearly enough breakfast recipes. The last one that I wrote about was also a frittata, but the recipe was from Valerie of The Culinary Nomad and I wanted to create one of my own. I was inspired by my roommate, who, in an effort to use as many “leftover” produce items in our fridge, threw together a delicious breakfast treat.
Another reason I wanted to make this recipe is because it works so well for the upcoming Jewish holiday, Yom Kippur. Traditionally, those observing the holiday fast for 25 hours. The end of the fast is marked with a “break fast” and, in true Jewish form, is usually quite a feast. This dish is a fabulous addition to a break fast, as it is pareve (neither dairy nor meat), which means it is perfect for any kosher (or non-kosher) get-together. It also makes a great vegetarian dish.The final reason for this recipe - squash blossoms! They are so beautiful and quite abundant this time of year, but so few people actually know how to use them. Squash blossoms are the edible flowers from the squash plant. They come in varying shades of green and orange and are so much more than just a garnish. Typical squash blossom applications include filling them with cheese or dips and frying or baking them, tossing them into a pasta dish, or adding them in soup. They don’t have many calories, and are high in Vitamins A and C, so they are so much more than just gorgeous decorations!
This recipe takes some seasonal ingredients and puts them together into a “could-not-be-simpler” frittata. One of the greatest things about frittatas is that they are so versatile. My roommate helped me discover that as long as you have farm-fresh eggs and fresh produce from the market, you can make numerous varieties of frittatas. The best part is, they make great leftovers - a single portion heats up perfectly in the microwave. A good friend of mine comes to the market every weekend, buys eggs and whatever produce/cheese/meat strikes her fancy, goes home and makes a frittata that serves as her breakfast all week long!One more thing I need to mention - garlic is important in this dish. I am a huge fan of garlic and it took me a long time to realize that all garlic is not created equal, and different methods of using garlic in a dish produce very different results. The garlic that I used from Spiral Path Farm is so flavorful, strong, fresh and spicy - and the cloves are so large. I highly recommend stocking up on some of Lucas’ garlic bulbs. I decided not to cook the garlic with the veggies in the pan to keep as much of that delicious garlic flavor. Instead, I added the minced garlic straight to the eggs. I love how this worked! I look forward to cooking more with garlic in the future…No more distractions. Here is the recipe:
Squash Blossom Frittata
INGREDIENTS
- 10 Eggs (Liberty Delight Farms)
- ½ a Large Eggplant (Twin Springs Fruit Farm)
- 6 Large Stalks of Tuscan Kale (Spiral Path Farm)
- 4-5 Cloves Garlic (Spiral Path Farm)
- 1 Large Shallot (Bending Bridge Farm)
- 8-9 Squash Blossoms (Westmoreland Berry Farm)
- 3 Tbsp. Olive Oil (All Things Olive)
- Salt and Pepper to taste
DIRECTIONSPreheat the oven to 400. Lightly beat the eggs in a large bowl, and add salt and pepper to taste. Medium dice the eggplant. Remove the ribs and chop the kale. Mince the garlic (or use a zester) and add to bowl with eggs. Thinly slice the shallot.(The squash blossoms look a lot more intimidating than they actually are). Remove the round bottom, making sure to take the stamen and any spiky leaves surrounding the stamen with it.In a cast iron skillet (or at the very least, an oven safe pan), heat the oil. Toss in the shallots and cook until they become translucent, about 3 minutes. Add the eggplant and do the same, about 4 minutes. Throw the chopped kale in there and cook another 1-2 minutes. Make sure to add salt and pepper to taste.
Press the veggie mixture down with a spatula, making sure to create an even layer around the pan. Pour the egg/garlic mixture on top. Place the squash blossoms in a layer around the top (depending on the size of the pan and the blossoms, you’ll know how many you need). Keep the pan on the stove 5-7 minutes, until you just start to see the frittata set. Place in the oven 10-15 minutes until there is no “jiggle when you wiggle.” Allow the frittata to cool at least 5 minutes before serving. Enjoy!