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Squash-Blossom Frittata

    • Photo: Raymond Hom
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    Martha Stewart Living, September 2011
    • Yield Serves 8
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    Ingredients

    • 1 sliced onion
    • Olive oil
    • 2 tablespoons fresh cilantro
    • 6 squash blossoms
    • 10 lightly beaten large eggs
    • Salt and pepper
    • 4 ounces sliced mozzarella

    Directions

    1. Saute onion in olive oil in a nonstick ovenproof skillet over medium heat. Add cilantro and 3 sliced squash blossoms. Cook for 1 minute. Add eggs. Season with salt and pepper. Bake at 375 degrees until just set, about 10 minutes. Top with mozzarella and 3 squash blossoms. Return to oven until cheese melts and frittata is set, about 5 minutes more.

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