Squash Blossom Frittata

In Italian kitchens, squash blossoms mark peak summer and often slip into simple egg dishes. This oven-finished frittata folds the delicate petals with zucchini, herbs, and creamy goat cheese for an easy shareable brunch skillet.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 245 cal
• 16g protein
• 5g carbs
• 18g fat
• 3g fiber

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Ingredients

• 10 large eggs
• 1/4 cup whole milk or half-and-half
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 12 fresh squash blossoms, stems trimmed, gently rinsed and patted dry
• 1 small zucchini, thinly sliced
• 1 shallot, thinly sliced
• 2 garlic cloves, minced
• 3 tbsp extra-virgin olive oil
• 1/4 cup fresh basil, chopped
• 2 tbsp fresh chives, snipped
• 4 oz goat cheese or fresh mozzarella, crumbled or torn
• 1/4 cup Parmesan, finely grated

Instructions

1. 1Preheat the oven to 375°F. In a large bowl, whisk the eggs with the milk, salt, and pepper until fully blended and slightly frothy.
2. 2Gently open each squash blossom and check for any hidden insects; leave the blossoms whole or tear larger ones in half.
3. 3Heat the olive oil in a 12-inch oven-safe nonstick or well-seasoned cast-iron skillet over medium heat.
4. 4Add the shallot and zucchini; sauté until the zucchini softens and picks up light golden edges, about 4 to 5 minutes.
5. 5Stir in the garlic and cook just until fragrant, about 30 seconds.
6. 6Scatter the squash blossoms over the vegetables and let them wilt slightly for 1 minute.
7. 7Pour the egg mixture evenly over the vegetables and blossoms; tilt the pan so the eggs settle into every gap.
8. 8Sprinkle the basil, chives, goat cheese, and Parmesan across the top.
9. 9Cook on the stovetop without stirring until the edges just begin to set, 2 to 3 minutes.
10. 10Transfer the skillet to the oven and bake until the center is just set and the top is lightly golden, 12 to 16 minutes.
11. 11Rest the frittata in the pan for 5 minutes so it firms up for clean slices.
12. 12Slide onto a board or serve straight from the skillet in wedges—ideal for a crowd-friendly weekend brunch.