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Squash Blossom Frittata
8 large eggs
1/2 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh thyme leaves, plus several small clusters of thyme
flowers (optional) – or dried Herbes de Provence
1/2 teaspoon salt
Freshly ground black pepper
8 large squash blossoms
1 teaspoon extra-virgin olive oil
With a fork, beat the eggs, cheese, thyme, salt and several grindings of
pepper together in a medium bowl until well combined.
Rinse the squash blossoms, and inspect them for insects, shaking the
blossoms to remove any insects and excess water. Pat the blossoms dry on
paper towels. Trim and discard the green stem and tough bottom portion from
each blossom, including the pistil inside the blossom. Cut each blossom in
half lengthwise.
Move an oven rack to the top position, and heat the broiler. Heat the oil in
a medium ovenproof nonstick skillet over medium heat. When the pan is hot,
swirl the oil to coat the pan bottom evenly. Add the egg mixture, and reduce
the heat to medium-low. Cook just until the bottom of the frittata starts to
set, about 2 minutes. Arrange the squash blossoms in a starburst pattern on
the eggs, with the frilly leaves pointing toward the edge of the pan.
Overlap the blossoms to cover the entire top surface of the frittata.*
Continue to cook the frittata, occasionally sliding a spatula around the
edges of the pan to loosen the frittata, until the bottom of the frittata is
golden brown and the eggs are runny just on top, about 8 minutes.
Place the pan directly under the broiler and broil just until the top is
golden brown and set, 1 to 2 minutes. Watch carefully to prevent the
frittata from burning.
Remove the pan from the broiler. Cut the frittata into wedges, and serve or
slide it onto a large platter and take it to the table whole. The frittata
can also be cooled in the pan and then served at room temperature.
*I ended up having two rings of squash blossoms. One radiated out from the
center of the pan, and the other ended at the edges of the pan. This was a
tasty frittata, but visually stunning, and I don’t use that word lightly.

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