In our quest to conquer the crazy amount of squash from our garden, I’ve been trying to use them in everything and in new delicious ways. I take it as a challenge and am super excited to figure out new recipes including this one.
I make frittatas (like an egg casserole) monthly for breakfast, they are a big hit so I decided to use the items that were peaking in our garden as inspiration to make a lovely summer breakfast. The hubs was definitely pleased. This is a great recipe if you’re having friends over for brunch. It’s beautiful and shows off all of your hard work in the garden!
PEAK OF SUMMER FRITTATA
- 8 eggs
- 4-6 squash flowers
- heirloom cherry tomatoes or two regular sized tomatoes
- ½ of an onion sliced
- ½ cup of goat cheese (or a few slices from a log)
- ¼ cup of parsley chopped
- salt and pepper
- 1 tablespoon of dried chili flakes or 1 fresh chili pepper minced (optional if you can’t take the heat)
- 2 tablespoons of olive oil
Heat the over to 350 degrees. Slice the onions and add them to a cast iron pan with olive oil cooking over medium high heat until the onions are soft. Once this happens turn off the heat.
In a mixing bowl, combine the eggs, herbs, salt, pepper and chili and whisk together until everything is well incorporated. Slice the tomatoes. If they are cherry tomatoes, just slice them in half. If they are larger tomatoes slice them between ¼- ½ inch thick. Clean the squash flowers and remove the inner pistol.
Take the egg mixture and pour it into the pan where you cooked the onions and use a fork to gently mix the onions into the egg batter.
Add spoonfuls of the cheese in various areas of the pan.
Next take the squash flowers and place them throughout the pan and finish with placement of the tomatoes.
Place the pan in the oven for 20 minutes or until the eggs are thoroughly cooked.