Caramelized Onion and Squash Blossom Frittata

“Once you have mastered a technique, you barely have to look at a recipe again”

~ Julia Child
Ice Cream, Cheesecake, Creme Brule, Pudding, Flan, Creme Caramel ,  Quiche, and yes Frittatas– what do  they all have in common?  EGGS… All of them could be considered a type of custard, yes really custard,  eggs + liquid = custard.  For instance ice cream is really Creme Anglaise – eggs and cream. Flan- eggs and milk, Quiche- eggs, and cream. It’s simple, learn how to cook one and then you can cook them all.  Imagine the possibilities?  All the variety of flavors you could add and create with just a basic egg to liquid ratio and a little technique under your belt? Egg custards like low and slow cooking.  One thing to remember – don’t over cook them.    Cooking is all about technique, ratios, and a little bit of common sense.  Whisk that in with some hunger and there you have it – a new recipe.   
This week I found these dainty sun kissed squash blossoms at the farmer’s market.  They were just so cute all tiny peering out of their box, like those kittens people are always trying to give away.  You know you shouldn’t even look because you might be tempted to take one home.  Oh but I did- I looked, I pet them, I bought… more than I needed.  But does anyone really “need” squash blossoms?  So then the question was how to cook them.  Oh how I wanted to fill them with cheese and fry them but then I would have to eat them all myself since everyone here has something against ricotta- it’s annoying… So instead I turned to my trusted frittata recipe.  You can take the basic egg-dairy-salt/pepper ratio and add in whatever your heart desires.   This recipe also includes a tablespoon of gremolata, you won’t want to leave this out because it adds an incredible amount of fresh bright flavor to the frittata .  You can add in anything to this basic recipe, bacon, potatoes, ham, or peppers.  
Caramelized Onion and Squash Blossom Frittata
Serves 4-6
1 Tablespoon Butter
1 Teaspoon Olive Oil
½ Yellow Onion thinly sliced
1 Cup summer squash- thinly sliced
7 Squash blossoms –with squash attached- stamen removed (rinse carefully)
1 Tablespoon gremolata (equal parts, chopped parsley, lemon zest and minced garlic) – about 1 small garlic clove, and zest from 1 lemon
¾ cup small grape tomatoes
6 Large Eggs
½ Cup of Cream or Half/Half
1 Teaspoon Kosher Salt

¼ Teaspoon  Pepper
1/4  Cup finely grated Parmesan Cheese

  •  In an 8-9 in nonstick skillet melt butter and olive oil over low- medium heat
  • Add in onions and add a pinch of salt – begin to sweat and continue cooking until onions are caramel in color but not burnt
  • Meanwhile in a medium mixing bowl mix eggs, gremolata and half/half with a fork or whisk- season with salt and pepper- set aside
  • Once onions are done add in squash – sprinkle with a pinch of salt and toss to coat with onions – remove from pan and set aside
  • Lightly wipe out skillet with paper towel and coat evenly with nonstick cooking spray –return to the stove over low- heat
  • Add onions and squash back into pan spreading them out into an even layer
  • Poor in egg mixture – stir lightly to distribute
  • Carefully pull the cooked sides in to allow uncooked egg to flow to the outside edge- Cook until very little moisture remains on the top
  • Arrange zucchini blossoms and tomatoes
  • Sprinkle with Parmesan cheese
  • Place under broiler for an additional 3-5 minutes until slightly browned and puffed up around the edges
  • Allow to cool slightly – about 3 minutes
  • Turn over onto a plate and then back again onto a serving plate – showing the top
  • Serve warm 

6 comments… add one
  • 12th Man Training Table June 14, 2010, 2:28 pm

    We make frittatas a lot (great as leftovers for lunch the next day) but have gotten in a rut with them. This looks like a great fresh look at them. Thanks!

  • Nicole Schwartz June 14, 2010, 2:30 pm

    That looks so good! I love squash blossoms would have never thought to use them this way. My Grandmother used to stuff and fry them… I can smell them now! Have a great week.

  • Cooking with Kait June 14, 2010, 2:59 pm

    Those squash blossoms really are cute! What a great find at the farmer's market. The frittata sounds incredible especially with the gremolata.

  • 12th Man Training Table June 14, 2010, 4:17 pm

    And love your photography. I just can't find the time to take a picture before everyone's screaming for the food to hit the plate and the plate to hit the table. Strictly iPhoning it these days. Your work is top notch, for sure.

  • gibknitty June 14, 2010, 7:50 pm

    Just last week I was ogling a box of squash blossoms at the farmer's market. My first thought too—was to stuff them with cheese and fry them! I will have to get some this week and try your frittata recipe, thanks!

  • Fructe uscate February 17, 2014, 3:02 am

    Perfect breakfast!

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