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.