New This Month

Squash-Blossom Frittata


Squash flowers lend a subtle hint of the gourd's flavor and a splash of color to this simple frittata.

  • Servings: 8

Photography: Raymond Hom

Source: Martha Stewart Living, September 2011


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


  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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