Squash Blossom Frittata (Edit recipe)

Beth Chen

34 recipes
16 followers

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Easy Frittata recipe made with squash blossoms, basil and mozzarella.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	75
Fat:	5 g
Carbohydrates:	2 g
Protein:	4 g
Cholesterol:	8 g
Sodium:	358 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

Serves: 8

Ingredients

10 Eggs, (AIP Reintroduction)
.5 cup Mozzarella Cheese, shredded (AIP Reintroduction)
2 Tbsp fresh Basil, chopped
3 Tbsp Coconut Milk, Milk (AIP Reintroduction or with be a good AIP substitute)
1 tsp Salt
.5 tsp Ground Fresh Black Peppercorns, optional (AIP Reintroduction)
1 Tbsp Extra Virgin Olive Oil
1 White Onion, chopped
1 clove Garlic, minced
12 Squash Blossom

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees.
Mix the eggs in a bowl with a fork and then add the cheese, basil, milk, salt and pepper.
Stir to combine and then set aside.
Heat the oil in a 10-inch cast iron or non-stick skillet. Either way, make sure itu2019s oven safe.
Add the onions and garlic then cook until soft, about 5 minutes.
Turn off the heat and then place the squash blossoms in the pan.
Stir the egg mixture one last time and then pour the mixture into the pan and then loosely cover with foil.
Place the entire pan in the oven and let cook for about 20 minutes until the center is no longer giggly.
When the frittata is done cooking, remove from the oven.
Loosen the sides with a spatula or knife and slice.
Serve warm, at room temperature, or cool.