By Libbie Summers
Assisted by Candace Brower
Photo by Cedric Smith
Squash blossoms are the theme of this bridal brunch. First a bouquet, then a salad then this herby cheesy fritatta that you HAVE to eat as soon as it comes out of the oven. Or, at least make a show of bringing it to the table with it’s belly all puffed up and full of bravado (the fritatta…not you).
Squash Blossom and Herb Frittata
(earthy golden blossoms, a pile of whatever herbs, eggs, creamy goat cheese)
8 large eggs
1/2 cup whole milk
1 teaspoon flake sea salt
1/2 teaspoon coarsely ground black pepper
1/4 cup packed flat leaf parsley
1/4 cup fresh herb leaves of your choosing, there’s no wrong answer here. I love dill for sure!
4 ounces goat cheese, room temperature
1 tablespoon olive oil
8 zucchini blossoms, ends and pistols removed
1. Preheat broiler.
2. Chop your herbs.
3. In a medium mixing bowl, whisk together the eggs, milk, salt and pepper. Whisk in the herbs. Lastly, whisk in the goat cheese.
4. Heat a 10-inch skillet over medium heat. Add 1 tablespoon olive oil. When oil starts to shimmer, pour egg mixture over oil. Allow to cook for 3-4 minutes, lifting up the cooked egg around the edges allowing the uncooked egg mixture to flow underneath.
5. Arrange squash blossoms on top of the soft egg mixture, pressing into the eggs. Place under broiler until browned on the edges and puffed up (about 3 minutes).
To Serve: Allow to cool for a couple of minutes before running a knife around the edge to loosen and cut into wedges. Serve warm or room temperature with Squash Blossom Salad.
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