Food & Cooking Recipes Breakfast & Brunch Recipes Squash-Blossom Frittata 3.5 (26) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Servings: 8 Squash flowers lend a subtle hint of the gourd's flavor and a splash of color to this simple frittata. 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 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. Rate it Print