Squash Blossom And Garlic Frittata – a delicious recipe with eggs, Salt, olive oil, unsalted butter, garlic, zucchini blossoms. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat the oven to 325 degrees. Season the eggs with salt. Place a large (12-inch) non-stick pan over medium heat. Add the olive oil and butter and when the butter is foamy, add the garlic scapes, spreading them around the pan. Cook for 1 minute. Lay the zucchini blossoms in the base of the pan, covering it as evenly as possible. Cook for about 1 minute, then turn and wilt the other side, another 30 seconds.
2
Slowly pour the eggs into the pan, just covering all the blossoms. Transfer the pan to the oven, and bake until the frittata is just set, 6 to 8 minutes. Remove from the oven. Lay a cutting board, baking sheet or large serving dish on top of the pan, and invert the frittata onto it. Do this quickly and confidently - or with the help of someone! Serve warm or at room temperature, cut into wedges.
581
kcal
Calories
27
g
Fat
52
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 large eggs, lightly beaten, Salt, 1 tablespoon olive oil, 1 tablespoon unsalted butter, and more.
Yes, Squash Blossom And Garlic Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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