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    Home » Food + Drink

    Squash Blossom Frittata

    Aug 17, 2016 · 3 Comments

    August 17, 2016 by Beth 3 Comments

    233 shares
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    Please note that this recipe is not AIP compliant.

    Squash Blossom Fritatta

    Summer means it’s time for zucchini. If you’re growing them in your garden then that probably means you’re sick of them right about now. If so, start eating the blossoms before they become zucchini. The blossoms have a subtle flavor that goes really well with eggs and cheese.

    Squash Blossom Fritatta

    Frittatas are a super easy breakfast, brunch or even dinner. It’s much easier to make than a bunch of omelets when you’re trying to feed more than a few people. Adding squash blossoms to this frittata make it very elegant. No one will know just how easy it is to make.

    Squash Blossoms for a fritatta

    If you’re looking to make this a meal, it goes well with a simple salad for a light lunch or the regular breakfast basics like eggs and toast.

    Squash Blossom Fritatta
    Squash Blossom Fritatta
    Squash Blossom Fritatta
    Print Recipe
    5 from 1 vote

    Squash Blossom Frittata

    Easy Frittata recipe made with squash blossoms, basil and mozzarella.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American
    Servings: 8 servings
    Calories: 125kcal
    Author: Beth Chen

    Ingredients

    • 10 Eggs AIP Reintroduction
    • 1/2 cup Mozzarella Cheese shredded (AIP Reintroduction)
    • 2 tablespoons Basil chopped
    • 3 tablespoons Milk AIP Reintroduction or coconut milk with be a good AIP substitute
    • 1 teaspoon Salt
    • 1/2 teaspoon Ground Pepper AIP Reintroduction, optional
    • 1 tablespoon Extra Virgin Olive Oil
    • 1 White Onion chopped
    • 1 Garlic Clove minced
    • 12 Squash Blossoms cleaned and washed (see instructions on how to clean and prepare squash blossoms)

    Instructions

    • Preheat the oven to 350 degrees.
    • Mix the eggs in a bowl with a fork and then add the cheese, basil, milk, salt and pepper.
    • Stir to combine and then set aside.
    • Heat the oil in a 10-inch cast iron or non-stick skillet. Either way, make sure it’s oven safe.
    • Add the onions and garlic then cook until soft, about 5 minutes.
    • Turn off the heat and then place the squash blossoms in the pan.
    • Stir the egg mixture one last time and then pour the mixture into the pan and then loosely cover with foil.
    • Place the entire pan in the oven and let cook for about 20 minutes until the center is no longer giggly.
    • When the frittata is done cooking, remove from the oven.
    • Loosen the sides with a spatula or knife and slice.
    • Serve warm, at room temperature, or cool.

    Nutrition

    Serving: 1slice | Calories: 125kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 211mg | Sodium: 416mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 438IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
    Squash Blossom Fritatta
    Squash Blossom Fritatta
    Squash Blossom Fritatta
    If you make this recipe, be sure to snap a photo and hashtag it #bonaippetit. I’d love to see what you make!
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    Reader Interactions

    Comments

    1. Margaret says

      October 22, 2021 at 10:29 pm

      5 stars
      Yummy new combination.

      Reply
    2. [email protected] A Dash of Cinnamon says

      August 17, 2016 at 10:16 pm

      I love frittatas! I saw your post with the squash flowers, but I didn't realize you could eat them!

      Reply
      • Beth says

        August 24, 2016 at 5:21 pm

        You can!! I hope you give them a try.

        Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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