Breakfast Vegetarian

Squash Blossom and Goat Cheese Frittata

Squash blossoms are one of those things that are ubiquitous in backyards during the summer. Many of us like to grow squash because it can pretty much grow everywhere. The squash blossoms that show up on these amazing big-leafed plants are not only beautiful, happy flowers, they also tell us that our harvest is coming soon. Most people never think about picking and eating the blossoms, but they are one of the most delicious, tender parts of the plant. Who knew you had such a delightful ingredient growing in your yard?

There’s a trick when it comes to harvesting squash blossoms: you want to eat the male flowers and leave the female blossoms on the plant because those are the ones that produce your food. How do you know the difference? The male flowers have long, skinny stems attached to them and the female flowers have a bulb-like protrusion underneath the flower. Simply find the male flowers, cut them below the flower, remove the spindly pieces under the flower, and get rid of the stamen (it’s bitter). Run the flowers under cool water to clean, and they’re ready to be eaten. It’s that simple!

This squash blossom and goat cheese frittata is full of drool-worthy summer ingredients that are perfectly matched. The richness of the shallots and zucchini paired with the eggs and the tender sweetness of the blossoms and goat cheese are fuel for future daydreams about this meal. This frittata is simple and fast to make, but tastes like absolute heaven and looks pretty fancy, which is a nice little bonus.  


2 Tbsp. olive oil

2 shallots, chopped

1 c. zucchini, chopped into small pieces

6 eggs

½ c. milk

6 large squash blossoms or 8 small 

2 goat cheese

¼ c. green onions, chopped

Salt and pepper

Preheat the oven to 375 degrees. 

Combine the eggs and milk together in a bowl and whisk together. Season with salt and pepper and combine again. Set aside. 

Heat the olive oil over medium high heat in a large skillet and cook the shallots and zucchini together for about 5 minutes, or until they are lightly browned. 

Make sure the shallots and zucchini are fairly evenly distributed in the skillet and then pour the egg mixture over the top. Allow the eggs to cook for about a minute until it begins to set around the edges. Then, take a rubber spatula and run it around the edges of the skillet so that the frittata doesn’t stick to the edges. Cook the frittata for another 3-4 minutes, or until the eggs are fairly set on the bottom. 

Remove from the heat. Arrange the squash blossoms in a circular pattern on the top of the frittata. Crumble the goat cheese and sprinkle evenly on top. 

Place the frittata in the oven and cook for about 10 minutes. Keep a close eye on it, though, because you want to make sure the top is set but you don’t want it to be overcooked! Once the top is set, remove from the oven and allow the frittata to rest for about 5 minutes. 

Top with green onions, slice, and serve! 

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