Squash Blossom Goat Cheese Frittata

in Breakfast

I keep notebooks. Do you keep notebooks? Where else am I supposed to keep random thoughts? I can’t post EVERYTHING that’s going on in my brain on Twitter. That’d be just wrong. And scary.

So I keep notebooks. Despite the weirdness (and embarrassment) of what goes on in my brain, I’m not too worried about someone finding them–since they’re nearly impossible to read. My typically neat and girly handwriting transforms into incomprehensible scribble, pages are re-used over and over, and the entire thing reads like one strange grocery list.

It’s true, I like lists. Sunday morning I got up abnormally early (read: 7am)–which basically means I’m turning into my father–and I decided to just write stuff down. Stuff I like. Stuff I don’t like. Sort of simple, no? Yeah, nothing too deep; I’m not that complicated.

Current brain/feelings likes and dislikes are flowing like this:

1. Like: Making a list. Crossing it off. Completion is so satisfying. Succeeding at simple things just never gets old.
2. Dislike: Having that nagging thing on the list, not doing it and putting it on the next day’s list. Like, DMV stuff or basically anything that requires a call to someone that will involve being put on hold. When are we gonna be able to email the government, anybody?

3. Like: Eating chocolate, running, being hot…and then quenching a thirst. No better feeling.
4. Dislike: Sweating while standing still. I mean…I just have no patience for it. Who’s with me?

5. Likes: Jumping in a river. It just never gets old. I haven’t done it this summer but it’s almost to the point of necessary.
6. Dislikes: Being soaking wet from the rain and going into air conditioning. Grossiest. Feeling. Ever.

7. Like: Being on the verve. You know what I’m talking about. Having hope that good stuff is near. You’re energized. You’re hopeful. Everything feels positive. When days feel like this, life feels not just doable, but incredible.
8. Dislike: Regrets. I try really hard to be brave and just do…and say…as I want and feel. Regrets suck hardcore. So, together, let’s get some courage and jump. And if we fall…well, at least we tried, right? Cliche? Totally. But true.

5. Like: Firsts. First kisses. First dates. First long talks. First discoveries. Firsts are good. They’re new and shiny. Fresh and giddy. And just perfect.
6. Dislikes: Being reminded over and over that life is so incredibly complicated. And fragile. And complicated. And that people are complicated. And things are just never as easy as you want them to be. But complicated means interesting, right? So I’m not sure if this should be a like…or a dislike. Currently it’s a dislike. Maybe this will change. Maybe good stuff comes from complication. I dunno. This is a food blog. Not a life blog. But sometimes my notebooks aren’t good enough…so here you have…my thoughts.

And a frittata. I give you my random brain going-ons today…and this frittata. Aren’t you glad we’re friends?! I am.

This should be the part where I tell you how this frittata is easy-breezy, unlike life, but alas, I’m not. I’m just not gonna compare life to a frittata because it’d be insulting to my life. And to yours.

But I will say that this frittata is easy, delicious, different and feels like summer. And it’s definitely made its way onto my current “like” list.


Squash Blossom Goat Cheese Frittata
Recipe adapted from Epicurious

Print this recipe!

8 whole large eggs
1/2 cup whole milk
4 oz. goat cheese, crumbled
3/4 teaspoon salt
1/2 teaspoon black pepper
1 small zucchini, diced
1 small yellow squash, diced
1 tablespoon olive oil
6 zucchini blossoms, ends and pistols removed

In a medium bowl, whisk together eggs, milk, salt and pepper.

Preheat boiler.

Cook zucchini in oil in a 10-inch cast iron (or non-stick skillet) pan, over moderate heat, stirring until just tender, about 8 minutes. Pour egg mixture over zucchini and cook over moderately high heat, liftng up cooked egg around edges to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist).

Sprinkle top with remaining goat cheese and arrange blossoms evenly on top, pressing them in lightly.

Broil frittata 6 inches from heat until set, puffed and slightly bown, about 3 minutes.

Cool 3-5 minutes then loosen edges. Cut into wedges and serve warm or at room temperature.

{ 25 comments… read them below or add one }

Rachael August 8, 2011 at 10:38 am

What an excellent use of squash blossoms! After seeing an episode on the Food Network where Robert Irvine had his team make a stuffed squash blossom, the little flower has kind of been hanging out in the back of my head. It’s filed under “Scary, but wanna try”. Now I am inspired!
Thank you!
Also, to-tally with you on the A/C after sweating feeling…ew.
Did you see the new RHONJ last night? I used to like Theresa more than Melissa..but I think I dislike them both now….oh well. NY will always be my fav anyway.
Have a great day!


Jessica @ How Sweet August 8, 2011 at 10:39 am

This is so super pretty!


shelly August 8, 2011 at 11:21 am

i thought i was the notebook queen! i have stacks of them! everywhere. always have a mini Moleskin (best!) in my purse. lists galore. thanks for reminding me i need a new one. aren’t squash blossoms gorgeous? and frittatas are delish. printed and making this one! :)


DessertForTwo August 8, 2011 at 1:44 pm

Wish you lived closer-I have a 50′ row of squash in my yard and we have tons of squash blossoms! :)


Adrianna August 9, 2011 at 6:55 am

ME TOO! I’m not done with them.


Bev Weidner August 8, 2011 at 1:58 pm

I love this, because I have like 7 different notebooks falling out of my purse at any given moment. LISTS keep me sane. Happy. Together.

I relate to the CORE. the APPLE CORE.

yeah, that didn’t make sense.


Adrianna August 9, 2011 at 6:55 am

It totally made sense.


Beth August 8, 2011 at 4:15 pm

Good heavens, I love this blog post. I feel you.


Teresa August 8, 2011 at 4:15 pm

This frittata looks absolutely delicious. I looove squash blossoms. Life is so complicated, it never is not. The end.


Katrina August 8, 2011 at 4:49 pm

I would never think to eat the blossoms! This is a super cool recipe. Also, I currently have that nagging thing on my to-do list. Boo!


Julie August 8, 2011 at 5:29 pm

Yum. Did I say Yum? Oh my goodness, that is beautiful! I must go steal some blossoms from my MIL garden. :)

I adore lists!! I have lists everywhere.I write things down just so I can cross them off, even though I know I am getting ready to do it (weird, I know)…it makes me feel so accomplished. :)


Nastassia (Let Me Eat Cake) August 8, 2011 at 6:45 pm

love your lists! i have a to-do that never gets done that i write everyday, wishful thinking i guess. love the gorgeous frittata!


Kiran @ KiranTarun.com August 9, 2011 at 2:25 pm

That’s just too beautiful to eat :)


My Italian Smorgasbord August 9, 2011 at 8:12 pm

Just discovered your blog… this frittata looks seriously good and truly Italian (if that matters). Just wish zucchini blossoms were available in Sweden…


Murissa August 9, 2011 at 10:33 pm

This is a delicious recipe that looks like it would be a great dish to welcome in the fall here in Canada. We do not have any zucchini flowers here as of yet. No one thinks they are edible I don’t think. It is unfortunate as I am dying to try David Rocco’s recipe of stuffed & fried Zucchini flowers.

The Wanderfull Traveler


France August 10, 2011 at 4:55 am

That is one gorgeous frittata. It’s a work of art. I don’t often get squash flowers around my area but I’ll give it a try without.


Charlotte au Chocolat August 10, 2011 at 2:50 pm

That frittata is stunning! I recently posted about fried zucchini blossoms, which are so delicious! Not as healthy as your frittata, but so worth it! I’m a big list maker too 😉


Michele Boyer August 10, 2011 at 4:59 pm

Hi A~

Where are you getting your squash blossoms? I want to make this frittata. NOW. Yum.

I totally agree with you about being soaking wet and walking into air conditioning. Yuck.

Love, love, love making lists. Sitting here, looking at one, right now.

thanks for sharing!



Adrianna August 10, 2011 at 6:11 pm

I got them at the Farmer’s Market. Depending on where you live, they should be around right now. Zucchini is at its peak right now so you should be able to find it. xo


homegrown countrygirl August 11, 2011 at 2:23 pm

Beautiful frittata (and beautiful post, too). And, bonus… if you use your own homegrown squash blossoms it reduces the number of pounds of squash you have to figure out how to use up later!


Jennifer @ Raisin Questions August 11, 2011 at 9:33 pm

I need to start scribbling as you describe. And maybe triple crossing out on my lists (that would mean thrice the satisfaction!). Otherwise, people might learn too much if they ever found my journals. But I’m glad you were willing to decipher and share this list — so funny! Definitely dislike to sweating standing still.


Sanjeeta kk August 12, 2011 at 9:40 am

Those squash blossoms look so pretty and the frittata is delightful!


Koko @ KokoLikes August 15, 2011 at 12:52 am

What gorgeous photos, that first one knocked my socks off it was so lovely. This looks like a delicious and different breakfast. I can’t wait to try it!


Frances @ The Foodess Files August 18, 2011 at 5:29 am

This looks amazing! I always want to buy the lovely zucchini blossoms at the farmer’s market, but never quite know what to do with them. Now i DO. And I adore goat cheese!


Lou Ann August 27, 2011 at 10:54 am

You made me smile – a lot! What a nice, truthful declaration. I can relate!


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