The farmers market is still brimming with peaches, tomatoes, and figs and I made sure to load up on all of them. In addition to those goodies, I bought some chicken, apricot, and walnut sausages from The Grateful Bread and some squash blossoms.
Squash blossoms, like the pomegranate and other truly seasonal gems, come and go in the blink of an eye. I look forward to their brief appearance each summer and like most consumers of this orange flower, particularly like them stuffed and fried.
While I can hardly pass up anything fried, I was curious what else I could do with the squash blossom and stumbled upon a recipe in the Tuscany cookbook by Phaidon that incorporated the blossoms in a frittata-like dish. After some tweaking of my own, we were enjoying a fluffy frittata dotted with tangy goat cheese stuffed blossoms and ribbons of salty Prosciutto. A summer entrée ideal for a quick supper or brunch.
Goat Cheese Stuffed Squash Blossom & Prosciutto Fritatta
Inspired by a recipe in the Tuscany cookbook by Phaidon
12 squash blossoms, pistiles removed
3 oz goat cheese, plain or mixed with herbs
1 tsp butter plus more for greasing pan
1 tsp olive oil
1 shallot, minced
5 eggs, lightly beaten
3 tablespoons tomato sauce
2/3 cups grated Parmesan
1/2 cup thinly sliced Prosciutto ham
Salt and pepper
Preheat oven to 350°F. Grease a 8-inch round cake pan with butter. Gently open each blossom and stuff each with equal amounts of goat cheese and pinch petals closed around cheese.
In a medium sized skillet, melt butter with oil until hot. Add shallot and squash blossoms and saute until beginning to brown. Pour mixture evenly over bottom of cake pan. Whisk together the eggs, tomato sauce, and Parmesan. Season with salt and pepper and pour over squash blossoms. Bake mixture for 20-25 minutes until puffy and golden brown.