Good morning
Squash blossom frittata with spring garlic, anyone? Yes, please. What, you want a recipe? Uh, how about some eggs; a mess of grated parmigiano; your blossoms (chopped, with a few whole reserved for effect) and garlic; dash of salt, pepper and Tabasco; a little too much butter; and a painter's eye for drama. Easy enough to do on a languorous Sunday morning.
Oh how I love squash blossoms....and indeed quite a nice affect.
Posted by: jo | June 08, 2008 at 09:41 AM
Beautiful! That's a perfect Sunday lunch dish -- nothing more needed. Well, maybe a chilled white wine....
Posted by: Lydia (The Perfect Pantry) | June 08, 2008 at 02:07 PM
Great use of the squash blossoms!
Posted by: Marc @ NoRecipes | June 08, 2008 at 02:08 PM
Whoo Ee! It is beautiful.
I was thinking of a crepe affair with embedded squash blossoms, but...
Posted by: cookiecrumb | June 08, 2008 at 02:55 PM
can you come over tomorrow morning and make that for breakfast, please?
Posted by: michelle @ TNS | June 08, 2008 at 06:30 PM
I almost nabbed a bunch of squash blossoms at the farmer's market but I didn't know what I would do with them. Now I'm kicking myself. Wayyy gorgeous.
Posted by: EB | June 09, 2008 at 02:06 PM
Gorgeous!
Agreed Lydia.
Posted by: Lisa Stone | June 10, 2008 at 09:17 PM
Thanks for the idea on how to prepare squash blossoms other than stuffed and deep-fried! I avoid deep-fried things and I've only seen squash blossoms fried, so have avoided them. But now I'm going to make it into a frittata! Genius!
Posted by: Single Guy Chef | June 11, 2008 at 06:50 PM
Easy my ear! That looks infinitely complicated and gooooooooooooooooooorgeous!
Posted by: shelly | June 18, 2008 at 12:41 PM