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Squash Blossom Frittata with Asiago Cheese

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:

  • 2 green onions
  • thinly sliced baby squash
  • Then, and be quick about it, saute the blossoms BRIEFLY (about 30 seconds). Remove from pan.

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.