Squash Blossom Frittata

The squash blossom frittata is a delicious and colorful dish, typical of Italian cuisine. Here’s how to prepare it.

Ingredients

• 8-10 fresh squash blossoms
• 6 eggs
• 50g grated Parmesan cheese
• 2 tablespoons of milk
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• A pinch of nutmeg (optional)
• Aromatic herbs to taste (such as basil or mint) to enhance the flavor (optional)

Preparation

1. Clean the squash blossoms by removing the internal pistil and rinse them gently, then pat them dry with paper towels.
2. In a bowl, beat the eggs with a pinch of salt, pepper, and, if you like, a grating of nutmeg.
3. Add the grated Parmesan and continue mixing until you obtain a homogeneous mixture. If desired, you can also add finely chopped aromatic herbs.
4. Fold the squash blossoms, cut into strips or left whole, into the egg mixture, according to your preference.
5. Heat the oil in a non-stick pan and, once hot, pour in the egg and squash blossom mixture.
6. Cook over medium heat for about 5-7 minutes, until the bottom is golden and the surface begins to set.
7. At this point, you can flip the frittata using a plate or lid and cook for another 3-5 minutes, or finish cooking in the oven for a more evenly cooked surface.
8. Once ready, the squash blossom frittata can be served hot or cold.

Trivia

Squash blossoms, in addition to being very tasty, are also a widely used ingredient in Italian cuisine, especially in central regions like Lazio. They are very versatile and can also be stuffed with ricotta or other cheeses, or battered and fried. The frittata with squash blossoms is a simple and appetizing way to enjoy them plain, highlighting their delicate flavor.