Lazy Sunday mornings and a squash blossom frittata

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Since high school, I have always over scheduled myself.  There are so many things I want to do and experience and I usually end up wearing myself out.  My dad tried, with limited results, to teach me to slow down and plan less, but he did succeed in one regard.  He taught me to cherish slow Sundays.

Dad started Sunday morning in his blue robe sitting on the sofa with a cup of coffee in one hand, the newspaper in the other and a news program on the television.  When he finished the paper, he headed into the kitchen to make a big late breakfast of eggs, bacon, hash browns and toast.  Breakfast was followed by watching either football or the Western movie of the day.  A slow and easy Sunday.

I do my best to honor the lazy Sunday morning routine regularly – sipping coffee, reading the newspapers, writing and listening to Chillville, one of my favorite radio programs.  In a life that is often too full of dashing between commitments, I cherish this lounging time and an easy Sunday morning breakfast.

A frittata is one of my favorite dishes because you can create a lovely meal using just about anything in the produce drawer .  Frittatas are a fantastic way to work vegetables into your breakfast and you don’t have to pay quite as much attention as you do when making an omelette.

Recently, I had some squash blossoms in the crisper (you can still find a few at the market, but probably not for much longer) and I thought a frittata would be a terrific way to honor these very delicate gems.

Squash blossoms

Placing the blossoms on top of the frittata kept them from getting “buried” in the egg and ensured that you got a little blossom in every bite.  Yum!

Photo by Sandra Ramos

Photo by Sandra Ramos

Squash Blossom Frittata

 

1 tbsp olive oil
1 zucchini or yellow squash, chopped
2 cloves garlic, minced
8-10 squash blossoms
6 eggs, beaten (I add 2 tbsps of milk to mine to make them fluffier, but you can skip this)
1/2 tsp salt (don’t add too much salt as the feta cheese is salty)
feta cheese
Preheat your broiler.
Heat the oil over medium heat on the stove in an oven-proof skillet.  Add the squash and garlic and saute until almost tender.  Add the squash blossoms and gently saute for a minute or two, just long enough to get some of the flavor from the dish, but not so long as to wilt the blossoms too much.  Remove the squash blossoms from the pan.
Add the eggs to the squash mixture, evenly distributing the vegetable mixture around the eggs.  Allow the eggs to cook until the egg begins to set (almost cooked through, but still a little runny on top.)  Place the squash blossoms on top of the egg and sprinkle feta cheese over the top.  Put the skillet under the broiler for about three minutes, until the top is golden and the cheese melts.  Check the frittata frequently while it’s under the broiler so that you don’t burn the top.
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