Squash Blossom Frittata

1. 1

   In a bowl whisk the eggs. Add the herbs, pecorino, salt and pepper.

2. 2

   Preheat oven to 375. In a 10 inch skillet heat the butter over medium. Add the onions and cook until softened -about 6-8 mins. Add the chopped squash blossoms and cook for another two minutes.

3. 3

   Pour the egg mixture into the skillet and stir to combine. Place the whole blossoms on top of the egg mixture so that when you cut into 8 pieces each will have a pretty whole blossom. Top with dollops of the ricotta cheese randomly across the eggs.

4. 4

   Transfer to the oven and cook for 12-15 mins or until set. Let cool for a few mins then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.