Squash Blossom Frittata
Brighten up your breakfast or brunch table with this elegant Squash Blossom Frittata—a stunning seasonal dish that is as beautiful as it is delicious. This frittata combines fluffy eggs, rich heavy cream, and nutty Parmesan cheese with sautéed zucchini, fragrant parsley, and delicate squash blossoms for a flavor-packed bite in every forkful. Perfectly cooked in a single skillet, this oven-baked frittata offers a lovely golden crust and a light, airy texture. The vibrant squash blossoms, delicately arranged on top, not only elevate the dish’s visual appeal but add a subtle, floral note to its savory profile. Ready in just 40 minutes, this recipe is ideal for impressing guests at brunch or enjoying a wholesome weeknight dinner. Best served warm or at room temperature, it pairs beautifully with a crisp green salad or crusty artisan bread.
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup heavy cream
- 0.5 cup Parmesan cheese
- 2 tablespoons olive oil
- 0.5 medium yellow onion
- 1 small zucchini
- 8 squash blossoms
- 2 tablespoons chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper until well combined. Set aside.
Heat the olive oil in an oven-safe non-stick or cast-iron skillet over medium heat.
Finely dice the onion and thinly slice the zucchini. Add both to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
Gently rinse and pat dry the squash blossoms. Remove the stamens from inside each blossom if present.
Add the chopped parsley to the skillet and stir to combine with the sautéed vegetables.
Pour the egg mixture into the skillet, ensuring it evenly covers the vegetables. Gently lay the squash blossoms on top, spreading them out aesthetically for presentation.
Cook on the stovetop for 2-3 minutes, just until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is puffed and the center is set.
Remove from the oven and let the frittata cool for a couple of minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.7 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 171 mg | 13% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
