Today I went to my first farmer’s market of the season and I feel all summery. I made this Fritatta, inhaled it, and now I am laying by the pool enjoying this perfect summer weekend.
So I think the best part about this summer breakfast option is that it’s not heavy and you CAN go to the pool right after without feeling all gross.
I found squash blossoms at the market and I just had to get them. I’ve never tried them before and right away my brain went to fritatta… I love frittatas! Enjoy this fritatta with squash blossoms and ricotta. Feel those summery vibes radiate!
- 6 eggs
- 1 tbsp smoked butter
- 2 scallions, chopped
- 1 handful red onion, sliced
- 1 tbsp minced garlic
- 6 squash blossoms, trimmed
- Smoked salt to taste
- 1 large basil leaf, chopped
- 1/4 cup ricotta
- Fresh cracked pepper
Beat eggs with a splash of milk or water and set aside. Season with salt and pepper.
Preheat a cast iron skillet and add smoked butter. Add the scallions and red onions and let cook for a few minutes. Add the garlic and stir until well combined. Next, add the blossoms.
Sprinkle a good amount of salt over vegetables and add basil and cracked pepper.
Turn on broiler to high heat.
After a few minutes, flip the blossoms. Sauté for a few more minutes and then remove. Stir skillet ingredients and move so that the ingredients evenly cover the bottom of the pan.
Turn burner down to low.
Pour egg mixture into skillet. Sprinkle salt and add dollops of ricotta. Add the blossoms back into the pan. Leave on stove top for a few minutes and then place skillet under broiler. Leave under broiler for about five minutes or until eggs look done and are starting to turn golden brown.
Eat this and go spend your day by a pool. Trust me, you won’t regret it!