A sneak preview of one recipe I’ll have at market tomorrow.
Squash Blossom Frittata
4 squash blossoms, stamen removed and blossom washed (Texadus Family Farm)
2 small summer squash (thinly sliced) (Texadus Family Farm)
1/2 cup fresh spinach (Texadus Family Farm)
4 eggs (Texadus Family Farm)
Dash of milk
1 Tablespoon butter
2 green onions (chopped)
Sea Salt and pepper to taste
1. Rinse blossoms well and drain.
2. Beat 4 eggs with milk. Add salt and pepper to taste.
3. In a skillet, saute butter and cook green onions and squash just until soft. Then quickly saute the blossoms and spinach for about 30 seconds and remove from pan.
4. Pour egg mix into pan, sprinkle onions, squash, spinach, and blossoms on top and cook over low to medium heat until almost set. Sprinkle with cheese and put under the broiler until lightly puffed and browned.