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Frittatas are the ultimate easy meal. They look impressive, require minimal effort and can be made with fresh seasonal produce, pantry staples or the leftovers in your fridge. Susan Spungen’s squash and squash blossom frittata (from her gorgeous new cookbook, Open Kitchen) is just one example.
“The squash blossoms really embellish this easy-to-make frittata in the most beautiful way,” she writes, “but it still is delicious without them. In fact, squash blossoms, truth be told, don’t add all that much in terms of flavor, but they sure add a ‘wow’ factor to anything they adorn.”
According to Spungen, this beauty comes together quickly, making it an excellent last-minute dinner.
Adapted from Open Kitchen by Susan Spungen, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by Susan Spungen.
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