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| Squash Blossom Frittata with Asiago Cheese presented by Deer Run Ranch Bed & Breakfast | Email this page to a Friend |
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A summer treat is an omelet or frittata made from the infertile blossoms of
summer squash, along with a few of the baby squash. Our Bed & Breakfast guests
love these - and we garnish the plates with more of the big beautiful yellow
flowers.
Pick 3 or 4 blossoms per person (6-8 to serve 2), and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels. Beat 4 eggs with a little milk. Add, if desired, fresh chopped parsley and snipped chives. Salt and pepper to taste. In a non stick pan, saute in a little butter - just till soft:
Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top, and cook over low to medium heat till almost set. Sprinkle with Asiago cheese, and put under the broiled till lightly puffed and browned - not long, watch it! Serve immediately. Serves two.
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Deer Run Ranch Bed & Breakfast
Carson City, Nevada Step out of the urban life, and into the peace and tranquility of one of the most idyllic spots in Nevada! |
 Click here for pictures and information about the inn. |
Other Egg Dishes | Miscellaneous Recipes