If you grow any type of squash, summer or winter, you probably know that it produces two types of flowers: male and female. The male flowers are on long slender stems, but under the female flowers the fruits are already forming. Especially at the beginning of the season and during cool periods, more male than female flowers are formed. These will not produce fruits, though they are essential for the pollination. And they are, of course, edible too. They can be filled, dipped in batter and fried which is surely a delicious way of eating them and I’ve been meaning to do that forever but the thing is, in our household at least, especially during the gardening season, filling-dipping-frying and then ending up with appetizers is not not what’s called for at the end of the day. What is called for, is something quick and easy to make that will (almost) be a meal for the four of us. And that’s where frittattas come in handy.
This frittata is based on this recipe but I changed a few things. The amounts (less eggs and more squash blossom) and I swapped regular onion for a spring onion which, being milder, goes better with the blossom. Also, because cilantro is the only thing my husband really does not eat, I swapped it for parsley of which I grow lots and always have it in a jar on the counter.
As I wrote before, many flowers, though edible, do not really have much to offer as far as taste and texture is concerned, but squash blossom is surprisingly good, tasty and “meaty” (by which I mean you actually notice it when you bite into one). Plus the wilted blossom on top makes the frittata so sunny and summery that just looking at the pictures makes me smile.
I used male flowers from both summer and winter squash and I think either is fine on its own. So just pick what you have, and make a frittata because we’re definitely heading towards fall and the plants will be killed by the first frost.
Squash blossom frittata
Adapted from Martha Stewart
1 tbsp olive oil
1 spring onion
parsley, a small bunch
1 ball of mozarella, cut into thick slices
Preheat oven to 190 degrees Celsius (375 F).
Roughly chop 4 of the blossoms, finely slice the onion (both white and green part) and chop the parsley.
In a medium bowl, whisk the eggs until frothy and mix in the chopped blossom, parsley and onion.
Season to taste with salt and pepper.
Heat the olive oil in an ovenproof skillet over medium heat until fairly hot. Pour in the batter and cook for 1 minute. Put the skillet in the preheated oven and bake until just set, about 10 minutes. Top with mozzarella and the 4 remaining squash blossoms. Return to the oven and bake further until the cheese is melted and frittata is set, about 5 minutes more.