Late Summer Frittata with Zucchini Blossoms

I was joking with my husband last night about writing a cookbook called “365 Days of Pasta Without Getting Bored to Tears”. I was, as expected, cooking pasta for the third night in a row.

SCENE: It is Tuesday night, 8PM. A young-ish couple is having and after work banal conversation within a rather small, linoleum checkered, Brooklyn kitchen with less than three feet of linear counter space. Two hungry dogs are listening to the conversation:

Me (while pouring myself a giant glass of wine): “What do you want for dinner tonight?!” 

Husband: “I don’t know. Pasta?!”

Me: “Again?”

Husband: “You know I always want pasta.”

I get it, it is a delicious, filling vehicle for sauces and vegetables and cheeses and meat. It is versatile, it is delicious, and it is comforting! We all love the stuff.

That night I had puréed sweet peas into a delicious sauce to coat the penne, the night before I pan roasted tomatoes to go with orecchiette, butter, and garlic, the night prior, fresh pasta with corn, paprika, and cilantro. Though repetitive, these were all variations of the same recipe. They were indeed fun to male and did not bore me to tears; the kind of effortless meals you want to cook over and over again, whether Monday, Tuesday, or Wednesday.

If I had to write a second book, I would call it “365 Days of Frittata: The Perfect Meal for Hungry Vegetarians married to Hungry Omnivores”.

On a regular weeknight, if I am not making pasta, I am making Frittata. Just like pasta, frittata is the perfect vehicle for delicious sauces, vegetables, cheeses, and meats. Throw whatever you have on hand in a pan, add good quality, farm fresh eggs, and you are sure to have a wonderful meal within the half hour. Whether tomatoes, mushrooms, cauliflower, squash, and dare I say grains, or cheese, or meat, frittatas are made for lazy days.

Since I am on a zucchini kick, here is a simple recipe for a late summer frittata, made with pattypan squash and zucchini blossoms. You could use whatever summer squash you have at hand. I assure you, where pattypan, zucchini, or summer squash this frittata will taste good! Since I recently discovered a farmer selling beautifull, fresh zucchini blossoms throughout the summer at the Union Square Farmer’s Market, I’ve been looking for ways to cook it. I think they pair beautifully with eggs, hence this recipe. Though hard to find, I encourage you to scavenge, as they add a sweet delicate flavor and unique texture to the frittata.

Late Summer Frittata with Zucchini Blossoms

Serves 2-3

Cook Time: 35 minutes

  • 1 drizzle olive oil
  • 2 pattypan squashes, or 1 small zucchini
  • ½ tablespoon curry powder, I prefer a traditional Vadouvan spice blend
  • 6 zucchini blossoms
  • Small handful of cilantro or parsley, optional
  • Pinch of salt
  • 5 eggs

Slice zucchini into ¼ inch half rounds, then whisk eggs until frothy and evenly mixed.  Set aside.

Place a small skillet over medium heat. Add olive and heat through for about a minute. Add sliced zucchini and curry powder. Cook, tossing occasionally until it starts to soften caramelize around the edges. Adjust temperature as necessary, so that the zucchini doesn’t burn! After about 5-7 minutes, add zucchini blossoms and a pinch of salt. If they are too big, tear them into halves using your hands. Toss once just so that the blossoms get coated in the olive oil and spices. Pour whisked eggs over the zucchini. Add herbs and cover. Lower her to low and cook for ten to fifteen minutes, checking frequently, to see if eggs have set. Alternatively, you can bake uncovered for ten minutes in a 350 preheated oven. Once ready, remove from oven and serve hot or at room temperature with a side green salad.