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Squash Blossom Fritatta
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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


  • 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)


  • 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.


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