Squash blossoms are my current culinary obsession. What’s really crazy is I’ve been growing all sorts of squash for years now, and not until recently did I try one of the flowers and fall in love. Eating flowers always seemed weird to me. I know there are all sorts of edible flowers, but to me they were always a garnish, or just plain too expensive to warrant buying. However, I decided I could no longer avoid the male flowers of my plants just staring me in the face every day. I grew them, and I’ll be damned if I waste anything I grow.
First let me explain that by cutting and eating squash flowers you are not stopping the plant from growing a fruit. There are male and female flowers, easily distinguishable because female squash have a small squash growing underneath the bloom. The male flowers are completely safe to pick without disrupting the plant, and add color, flavor, and nutrients to every dish!
If you have seen my instagram account lately, it has been ladened with pictures of squash blossoms and eggs. There is something wonderful about the delicate squash flowers with a faint flavor of the type of plant they come from with light and fluffy eggs. Eggs are the perfect vehicle to showcase the flower, in both its visual and culinary gory. This frittata is simple to make and perfect to impress company, or make your morning a little brighter. I like to throw in some fresh chopped parsley and chives to take this elegant meal to the next level. Add a side of steamed broccoli and steak or your choice of egg sides and you have yourself a meal!
Squash Blossom Frittata
1 open squash flower*
1 egg, beaten
1 tsp coconut oil
1 1/2 tsp chopped fresh parsley
1 1/2 tsp chopped fresh chives
salt and pepper, to taste
*It’s best to cook squash flowers within an hour or two of picking them, otherwise they will close and while still delicious, they will not look as pretty 🙂
1. Heat the oil in a non-stick pan over medium heat. Cut the bottom off the squash flower.
2. Whisk the egg and fresh herbs together in a small bowl.
3. When the oil is hot, add the open flower, face down, and pour the egg on top.
4. Cook for 1-2 minutes or until the edges start to brown, then flip and cook another minute.