by amanda
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by Jennifer Causey
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by Jennifer Causey
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by Jennifer Causey
8 large eggs, lightly beaten Ask a question about this ingredient
Salt Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
5 garlic scapes, thinly sliced, or 2 garlic cloves, smashed and chopped Ask a question about this ingredient
12 large zucchini blossoms, stems trimmed to 1 inch Ask a question about this ingredient
Heat the oven to 325 degrees. Season the eggs with salt. Place a large (12-inch) non-stick pan over medium heat. Add the olive oil and butter and when the butter is foamy, add the garlic scapes, spreading them around the pan. Cook for 1 minute. Lay the zucchini blossoms in the base of the pan, covering it as evenly as possible. Cook for about 1 minute, then turn and wilt the other side, another 30 seconds.
Ask a question about this stepSlowly pour the eggs into the pan, just covering all the blossoms. Transfer the pan to the oven, and bake until the frittata is just set, 6 to 8 minutes. Remove from the oven. Lay a cutting board, baking sheet or large serving dish on top of the pan, and invert the frittata onto it. Do this quickly and confidently – or with the help of someone! Serve warm or at room temperature, cut into wedges.
Ask a question about this step
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Partners in crime: loopy garlic scapes, ragged squash blossoms, and prim eggs.
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Eggs awaiting some salt and a whisk.
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And whisk-er.
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I slice the garlic scapes as you would a scallion.
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I go for a butter-oil combo and a big ol' nonstick pan.
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First, you want to soften the garlic scapes. A minute in bubbling butter will do.
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Then spread around the squash blossoms. Let them cook for a minute also.
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Then turn them so they're wilted on both sides.
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Gently pour in the eggs so they don't push around the garlic and blossoms.
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The eggs will begin cooking immediately. Put the pan in the oven and let it do its thing.
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This is how it comes out, 7 minutes later.
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And inverted for serving.
Sounds like a great way to use up blossoms. My head taster is itching for some cheese in there!!