We usually plan our menu for the week before we go food shopping. Last week, we decided to wait until after I visited a local farmer’s market. I’m glad we did because I found beautiful squash blossoms and knew I could use them for something wonderful. I adapted a recipe from Alice Hart’s “Vegetarian” cookbook to make these individually-portioned frittatas. As a bonus, I was able to take two with me on a six-hour flight, so I didn’t have to worry about finding dairy-free or Whole Life Challenge compliant foods at the airport or on the plane.
Squash Blossom Frittatas
- 2 tbsp extra virgin olive oil
- 3 tbsp chives chopped fine
- 1 tbsp vegan butter
- 24 cherry tomatoes
- 12 squash blossoms
- 6 large eggs
- 1/2 cup non-dairy cream scant
- 6 large basil leaves chiffonade or finely chopped
- Kosher salt to taste
- freshly ground black pepper to taste
- Preheat your oven to 400 degrees F. Line a 12 cup muffin tin with paper muffin cups.
- Add the olive oil to a warm non-stick pan over low heat; add the chives and stir gently.
- Turn the heat to medium-low; add the vegan butter and cherry tomatoes. Cook for a few minutes before adding the squash blossoms. Remove the pan from the heat as soon as the squash blossoms wilt.
- Beat the eggs, non-dairy cream, and basil in a separate bowl and season with Kosher salt and freshly ground black pepper to taste.
- Pour 2-3 tablespoons of the egg mixture into each muffin tin; add two tomatoes and one squash blossom. Distribute any leftover egg mixture evenly into the tins.
- Bake for 15-20 minutess until puffed up and golden brown. Leave standing on the counter for a few minutes before removing from the muffin tin. You can enjoy these warm or room temperature; store covered in the fridge for 4-5 days.