Squash Blossom and Goat Cheese Frittata

🧂 Ingredients

• 6 eggs
• ¼ cup crème fraîche
• 2 shallots, minced
• 3 baby Summer squash, or 1 standard size, cut into ¼ inch rounds
• 3 baby zucchini, or 1 standard size, cut into ¼ inch rounds
• 7 to 8 squash blossoms, cleaned (stamen removed)
• ¼ cup goat cheese
• Fresh basil for garnish
• Olive oil
• Kosher salt
• Freshly cracked black pepper

Instructions

• 1 Preheat oven to 350 degrees Fahrenheit.
• 2 Crack the eggs in a medium-sized mixing bowl and add the crème fraîche.
• 3 Lightly beat, and season to taste with a pinch of salt and pepper.
• 4 Heat a large sauté pan over moderate heat and coat with olive oil.
• 5 When the oil is simmering, add the shallots with a pinch of salt. Sauté the
  shallot until translucent, around 3-4 minutes.
• 6 Add the Summer squash and zucchini to the pan and cook for an additional 2-3
  minutes, until the vegetables have softened.
• 7 Reduce the heat to low and add the egg mixture. With a silicone spatula,
  constantly stir for 3- 4 minutes, moving the egg base around the vegetables and
  around the pan to create egg threads.
• 8 Turn the heat off and lay in the squash blossoms and dollop the goat cheese
  around the pan.
• 9 Place the pan in the oven and cook for 15-20 minutes until the edges are
  slightly golden and the eggs have set.
• 10 Garnish the dish with fresh torn basil and a drizzle of olive oil.

Nutrition Info