The classic frittata offers a perfect, and elegant, solution that is fast and light – wonderful for breakfast or a simple supper. Combined with some of spring’s freshest flavors and loveliest colors it’s a quick and easy feast for all the senses.
Whatever is at your greenmarket? Grab and go! The beauty of a frittata is that they are flexible and you make them your own with whatever you have on hand.
- 1-2tb fat of choice
- 4 large eggs
- 1/4c summer squash
- 1-2 big handfuls spinach
- 1 squash blossom – slit open on one side so it’s “fanned” out
- 1/2c cooked tuber
- 1/2c chopped cooked meat
- 2tb fresh herbs
- Lemon juice to taste
- Edible flowers
Kosher salt and freshly ground pepper to taste
Heat your fat in a large ovenproof saute pan over medium heat. Add the squash and sauté until soft, then the tuber and meat, and cook for 2 to 3 minutes more.
Beat the eggs in a bowl
Add the eggs to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom.
Gently place the squash blossom on top
When the frittata is partly cooked 5-7 minutes transfer to the broiler.
Keeping a close eye, broil until puffed, golden, and set, 3-5 minutes. Remove and allow to cool slightly.
Place the spinach on a plate and top with the frittata
Garnish with herbs, lemon juice, edible flowers to taste