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1
Prepare the squash blossoms for cooking by removing their stems and pistils or stamen. Rinse them gently under water and pat dry. Slice the blossoms lengthwise into 4 strips.
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2
Heat 2-3 Tablespoons of olive oil in a skillet. Add the squash blossoms and saute over medium heat for 7-10 minutes until they become tender, stirring occasionally.
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3
While the blossoms are cooking, crack the eggs into a bowl and beat them by hand until the yolks and whites are evenly mixed.
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4
Add the Parmigiano, and salt and pepper to taste. When the blossoms are ready, add them to the egg mixture as well, and mix everything together.
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5
Heat a bit of olive oil in a 12-inch, heavy, non-stick frying pan. Pour the egg mixture into the pan, and cook over medium heat for approximately 5-10 minutes. As the egg cooks, use a spatula to loosen the underside of the frittata from the pan to keep it from sticking.
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6
When the frittata is cooked about 2/3 of the way through, flip it over to allow the other side to cook, as well. Frittata-flipping is an art that takes some practice to master. First, use your spatula to be sure that the bottom of the frittata is no sticking to the bottom of the pan. Then, find a large, flat lid or plate that is at least as big as the pan. Carefully slide the frittata from the pan onto the lid/plate, and then quickly flip the frittata back over into the pan, the cooked side up.
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7
For frittata-flipping phobics, there is an alternative - once the frittata is cooked about 2/3 of the way through, place the frittata, pan and all, under a broiler for 2-3 minutes to allow the top to finish cooking.
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8
Once cooked, carefully remove the frittata from the pan and onto a large plate. Cut it into wedges just like a pizza, and serve with bread. Frittata can be eaten warm, or at room temperature. You can even place the frittata between two slices of bread for a delicious sandwich.
