Squash Blossom Frittata

Squash Blossom Frittata

Don't you find conventional breakfasts a little boring? I am going through this phase where I just simply cannot stomach the standard bacon and eggs. I mean, its the most important meal of the day so shouldn't we give it a unique twist where ever we can? 

As my Saturday morning ritual goes I was at the market and found these awesome squash blossoms. I wanted to do the usual, exceptionally delicious version where you stuff them and fry them (which might happen after another visit to the market). However, this time I wanted to do a take on a breakfast classic. 

A frittata is an Italian dish of whisked eggs that have been baked, sort of like a Spanish omelette. Squash blossoms have this sweetness to them which is simply divine. I loved pairing it with the creaminess of the ricotta, which I also got at the market. Organic food simply tastes better, and when I married the two with farm fresh eggs this beautiful dish was born. It is as tasty to eat as it is to look at. The great thing with a frittata is that you aren't limited to the vegetables and meats you would like to put in. If the combos work in an omelette, they will work in a frittata. So give it a try next time you want to make your breakfast a little more interesting. 


Ingredients: 

1 tablespoon coconut oil
1/2 red onion, chopped
1 garlic clove, minced
4 spring onion chopped
1 leek, washed and chopped
12 fresh eggs, whisked
15-20 squash blossoms
150g fresh ricotta
2 tablespoons butter
salt and pepper 


Instructions: 

Preheat the oven to 200 degrees celsius 

Cut the stems off the squash blossoms and give them a good shake upside down to remove any bugs. Use your fingers to remove the pistils inside. 

In a medium oven-proof skillet over a medium heat add the coconut oil and onion. Fry until translucent. Add the garlic, spring onion and leek. Fry for a further 5 minutes or until soft. Turn down the heat. 

Pour in the eggs and let cook for 1 minute. Add the squash blossoms and ricotta. Making sure space is filled in the pan! I use this as a moment to make my food pretty! Because why not! 
Season the dish to your liking and pop in in the oven for 7 minutes or until the egg has cooked. When ready remove from the oven and cover with butter. 

You can serve this dish hot or cold and it keeps wonderfully in the fridge for those of you who food prep for the week! 

-Melissa

Β