Squash Blossom & Potato Frittata
w/ Summer Squash & Chives
A simple, quick, versatile, healthy summer recipe with edible flowers, freshly dug new potatoes & chives.
A frittata, at its essence, is an open-faced omelette; it is much easier to cook using lots of vegetables than an omelette is.
- Serves2-4
- Cooks in 15 - 20 mins
- Prep time 10 mins
- Mineral Rich
Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Vitamin B's
- Protein
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Ingredients
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Method
Squash Blossom & Potato Frittata
PREHEAT OVEN 350F | 175C
MEDIUM heat an ovenproof nonstick frying pan or cast-iron skillet.
ADD olive oil + potatoes, and saute for 7 mins, occasionally stirring until potatoes are soft sliced pieces = al dente.
TURN heat to low and add summer squash + chives – stir and move ingredients to form an even layer over the base of the frying pan.
CUT off base from blossoms removing inner stamen. Open out petals and lay them out as shown in the picture gallery.
CRACK your eggs into a bowl, add salt and pepper, and whisk well.
POUR whisked eggs even over ingredients in the frypan and let cook on low for 2 mins.
PLACE the frying pan in the oven and cook for 7-15 mins. Check after 5 mins; eggs should be set and lightly golden on top.
SERVE with cherry tomatoes + sliced cucumber, and white balsamic vinegar.
Serving Ideas
Summer Green Salad
For dessert, serve with Peach Blueberry & Daylily Salad to complete your in-season summer patch-to-plate table.
Chef tips + Ingredient Swaps + Ideas
SWAP potatoes for sweet potatoes, spinach, kale, swiss chard – cooking time will vary.
SWAP chives for scallions, shallot or onion – cook onion with potato.
ADD 1 tsp fresh thyme leaves or finely chopped rosemary.
ADD cheese; crumbled feta, grated cheddar, pecorino, parmesan – add before squash blossoms.
EGGS = portion 2 eggs per serving and use up to 8 eggs per frittata – the more eggs, the bigger the skillet! BUY pasture-raised eggs and support your local farmer if you can!
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