Squash Blossom Frittata
by Haley Harmon
I got my new gardening issue of Martha Stewart’s Living Magazine and I am ready for squash blossoms! I want to give vertical gardening a try in our cement cube of a back yard this Summer. Has anyone tried something like this
Preheat oven to 350º
Chop Squash blossoms into 1/4 inch slices
Saute sliced yellow squash, sliced green onions and sliced pepper in olive oil with salt and pepper.
Beat eggs, add other ingredients and pour into oven safe skillet
Bake at 350º until edges brown, about 25 minutes
And feel free to add some yummy cheese too.
Oh, Haley, you just made my weekend by mentioning squash blossoms! Not to mention your delectable illustration (as always). FYI, I’ve added your blog to my link list. Whenever I stop by here, I’m inspired!
A few things:
1) I love your blog!
2) Where do you find your squash blossoms? I tried them in a little cooking class a couple of years ago and absolutely loved them, but haven’t found any since.
3) That vertical veggie garden looks fantastic – I’ve never tried, but maybe I will… keep us posted if you do!
Thank you Lauren! I usually find squash blossoms at the farmers market, or steal them from friends backyards if they happen to be growing some. I will most definitely keep you posted on my verticle adventures! Thanks for your comment.
-Haley