Beyond The Squash Blossom cont...

There are few things better than foraging for young delicacies around your vegetable garden.  There are many foods we have never had access too or been in proximity to their preparation.  Here is a recipe that turned into Sunday brunch.   Kind of a throw together from the garden.  This was a real treat and “muy delicioso”   Factoid: squash plants grow male and female flowers.  For this dish if possible, pick the blossoms that are not growing a squash.  That is another recipe for another time.

Here is the recipe for the Stuffed Squash Blossom Frittata with Chevre:

*Found in Garden

Ingredients: Serves  3

For the Eggs…

6 Eggs

¼ Cup Milk

½ tsp Chopped Chives*

½ tsp Chopped Italian Parsley*

Kosher Salt and Ground Pepper

Beat well with a fork or Wisk

Sautéed Vegetables

Tbs Olive Oil

Tbs Butter

1 Onions*

3 Cloves Garlic*

1 Sweet Bell Pepper*

1 Zucchini and/or Patty Pan Squash*

Kosher Salt and Ground Pepper

Sweat in Non-Stick Sauté Pan

6  Zucchini Blossoms*

4 oz Chevre or other favorite Goat Cheese

Remove Stamens from the inside of the blossom, cut a small piece of the Chevre , place inside the blossom and close petals around the cheese.

Assembly:

Lay the stuffed blossoms in a six portion arrangement from the middle of the pan on top of the sautéed vegetables.  Pour beaten eggs and herbs mixture over the vegetables and the stuffed blossoms in the pan.  Keep on a low flame as not to overcook the eggs.  Dot the frittata with the remaining goat cheese.

Cook gently until you see bubbles coming up through the egg mixture.  To finish, cook the top of the frittata under a broiler for a minute or until eggs are puffed and you have a desired golden color. This also helps to melt the goat cheese that has been dotted on the top of your frittata.  Let rest for a minute or so, slice, eat and enjoy!!