Squash Blossom Frittatas

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

It's so much fun finding a new way to use seasonal produce, especially when it's organic and from a local farmer's market. That's only part of the reason I love this recipe. The mini-frittatas are fast and easy to prepare and super-portable. Enjoy!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: dairy-free, eggs, frittata, sugar-free, wheat-free, Whole Life Challenge
Servings: 12
Calories: 110kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

The original recipe can be found in Alice Hart’s lovely “Vegetarian” cookbook. I used Miyoko’s vegan butter and Califia Farms Usweetened Better Half Coffee Creamer (Almond and Cocout milks) to keep this recipe dairy-free. Chiffonade is a style of cutting the basil into long, thin strips. You do this by staking the leaves, rolling them tightly, and then slicing them perpendicular to the roll. You can also just chop the basil well.
 

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