Squash Blossom Frittata
Squash Blossom Frittatan is a gluten free, lacto ovo vegetarian, and primal recipe with 8 servings. One portion of this dish contains approximately 7g of protein, 8g of fat, and a total of 108 calories. For 85 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 730 foodies and cooks. It works well as a cheap side dish. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes around 45 minutes. A mixture of olive oil, shallot, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: Squash-Blossom Frittata, Squash Blossom And Garlic Frittata, and Squash Blossom Goat Cheese Frittata.
Servings: 8
Ingredients:
2 large egg whites
6 large eggs
1 clove garlic, minced (1 tsp.)
¼ cup (1 oz.) crumbled goat cheese
2 Tbs. olive oil, divided
¼ cup minced shallot
6 squash blossoms, stems and stamens removed
½ cup thinly sliced zucchini
Equipment:
broiler
whisk
bowl
frying pan
cutting board
oven
Cooking instruction summary:
1. Preheat broiler. Whisk together eggs, egg whites, and cheese in bowl; season with salt and pepper, if desired. Set aside.2. Heat 1 Tbs. oil in 10-inch ovenproof skillet over medium-high heat. Add shallot, and sauté 2 minutes. Add garlic; sauté 30 seconds. Add zucchini; sauté 2 minutes. Stir zucchini mixture into egg mixture. Add squash blossoms to skillet, and sauté 30 seconds. Remove squash blossoms from skillet.3. Heat remaining 1 Tbs. oil in same skillet over medium-low heat. Add egg mixture to skillet. Arrange squash blossoms in circle on top. Cover, and cook 10 minutes, or until set.4. Uncover skillet, and transfer to oven. Broil 3 minutes, or until top of frittata is golden. Slide frittata onto cutting board, and slice into 8 wedges.
Step by step:
1. Preheat broiler.
2. Whisk together eggs, egg whites, and cheese in bowl; season with salt and pepper, if desired. Set aside.
3. Heat 1 Tbs. oil in 10-inch ovenproof skillet over medium-high heat.
4. Add shallot, and sauté 2 minutes.
5. Add garlic; sauté 30 seconds.
6. Add zucchini; sauté 2 minutes. Stir zucchini mixture into egg mixture.
7. Add squash blossoms to skillet, and sauté 30 seconds.
8. Remove squash blossoms from skillet.
9. Heat remaining 1 Tbs. oil in same skillet over medium-low heat.
10. Add egg mixture to skillet. Arrange squash blossoms in circle on top. Cover, and cook 10 minutes, or until set.
11. Uncover skillet, and transfer to oven. Broil 3 minutes, or until top of frittata is golden. Slide frittata onto cutting board, and slice into 8 wedges.
Nutrition Information:
covered percent of daily need
