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.
Slow-Cooker Mediterranean Frittata
1 tablespoon extra-virgin olive oil
4 small zucchini or 2 large zucchini (about 12 ounces total), cut into ¼-inch coins
Kosher salt and freshly ground black pepper
1 bunch scallions (about 7 thin), white and green parts, trimmed and sliced
6 large eggs
¼ cup heavy cream or milk
12 fresh basil leaves, slivered
½ ounce (½ fluffy cup) grated Parmigiano-Reggiano cheese
¼ cup ricotta cheese
2 large squash blossoms, cleaned, petals separated (optional)
½ cup cherry tomatoes or Sungold tomatoes
1 tablespoon melted unsalted butter
1. Preheat the broiler. Heat a medium (10-inch) nonstick skillet over medium-high heat. Add the oil and zucchini, and season with salt and pepper. Cook, tossing, until golden and crisp-tender, about 6 minutes. Add the scallions and reduce the heat to medium-low.
2. Beat the eggs well with the cream, ½ teaspoon salt and a few cracks of pepper. Stir in the basil and Parmigiano-Reggiano cheese. Add the eggs to the pan, and use a spatula to pull the edges to the center as they cook until almost set, 5 to 7 minutes. Dollop the ricotta cheese all over the top, and arrange the squash blossom petals, green sides up, if using, and tomatoes. Brush the squash blossoms with the butter, then place under the broiler until golden brown, about 3 minutes. Crack pepper over the top and serve warm or at room temperature.
Note: If the frittata seems like it might be stuck to the pan, cover the pan with a lid and let it sit for a few minutes off the heat. The steam will help it release from the pan.