Menu Enter a recipe name, ingredient, keyword...

Squash Blossum Frittata


Google Ads
Rate this recipe 4.7/5 (3 Votes)


  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Onion (finely chopped)
  • 8 Eggs
  • 1/4 cup Cacio di Roma or other Sheep's Milk Cheese
  • 1/4 cup Freshly Grated Parmigiano Reggiano
  • Salt and Freshly Ground Pepper
  • 12 Zucchini Blossoms
  • 4 egg whites
  • 1/2 cup grate parmesan (for dredging)
  • Vegetable Oil (for frying)


Servings 4
Cooking time 30mins
Adapted from


Step 1

1. Preheat broiler.

2. Heat the olive oil in a 9-inch nonstick saute pan over medium heat. Add the onion and cook until softened, about 5 minutes.

3. In a medium bowl, beat the eggs to blend. Add 8 zucchini blossoms, cheese, salt and pepper to taste and mix well to combine.

4. Pour the egg mixture into the skillet and cook until the bottom has set, about 5 minutes. Transfer to oven underneath the broiler, and cook until just set, about 2 minutes more, and serve hot.

*For Fried Squash Blossoms: In a large dutch oven heat 1/2 inch oil to 350F. In a shallow dish add egg whites. In a second shallow dish add grated parmesan. Dip each of the remaining blossom in egg whites and then dredge in parmesan. Fry blossoms until crisps, 1-2 minutes.

You'll also love

Review this recipe

Pork Chops with Sauteed Zucchini and Mustard Butter Chunky Squash & Chickpea Soup