One of my favorite tastes in Oaxaca is fresh squash blossoms. They are so beautiful, a delicious golden-yellow food taste that signals the beginning of summer. In Oaxaca, the markets will be filled with bunches of squash blossoms like edible bouquets.
I’m in North Carolina for a few more weeks before I return to Mexico in mid-June. Stephen, my husband, has been cultivating our organic garden and we have a patch of volunteer squash plants. We are also part of Granite Springs CSA in Pittsboro. Each week we receive a bountiful basket of organic food grown by Meredith and her troupe. This week, the special treat was baby zucchini and yellow crooknecks. Along with our bumper crop of volunteer male (no fruit) squash blossoms, creativity was calling.
For our May 26 wedding anniversary, Stephen cooked us a delicious breakfast –this squash blossom frittata. Here’s the recipe.
- 3-4 blossoms, rinsed in vinegar water and patted dry
- 1-2 small zucchini or yellow squash, sliced thinly
- 4 eggs
- 3 T. water
- 3 T. olive oil
- 3 T. butter
- 1 small yellow onion, chopped
- 1/4-1/2 cup Queso fresco or Ricotta cheese
- Chopped parsley or cilantro (optional)
- Salt and pepper to taste
Beat eggs and water in a bowl until frothy. Add parsley or cilantro if you are using them. Add salt and pepper to taste. Set aside.
Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.
Melt butter and olive oil. Sauté the onions and zucchini or squash until soft. Add blossoms and sauté for about 30 minutes. Remove blossoms from pan.
Pour egg mix into the same pan, and add onions, and squash to the pan – arranging evenly. Lay blossoms out like a sunburst radiating from the center to denote 4 equal portions.
Cook over medium-low heat in an 8″ omelet pan until almost set. Dab top with soft cheese in equal parts around top of frittata. Most dairy sections of U.S. supermarkets now carry Queso fresco! Thank you, Mexican immigrants.
- Finish under broiler about 3 minutes until lightly puffed and slightly browned.
2 responses to “Recipe: Squash Blossom Frittata — Garden Edibles Oaxaca Style”