8.01.2013

Squash Blossom and Prosciutto Frittata

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Sometimes a dish is so pretty you just want to look at it, and look at it some more. That was the case with this frittata. I've made plenty of frittatas in the past year. All kinds. With greens, fancy cheeses, chorizo, but none have turned out so easy on the eyes. My guests did the whole "Oooooh" thing when I brought it out.

The thing about squash blossoms is that they are very subtle in taste. Hence they are mostly stuffed and fried. I was going to stuff and grill them, but decided against it. The grill was full and I wanted to use the fresh eggs from our friends' chickens. So a frittata seemed in order. And it turned out great. The blossoms and prosciutto complimented each other nicely and I added mild farmer's cheese, potatoes and squash for the filling.

Because I'm not the biggest fan of actual eggs, I always whisk in milk or cream with the eggs, and sometimes even sour cream. Anything to make my frittata less eggy. I know that probably sounds backwards to many of you, the husband likes to point that out to me often, but that's how I like my frittatas, less eggs, more vegetables, and lots of cheese. If the husband wants to complain, he can make his own frittata.

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