(courtesy of Crystal León, co-owner, The Radish Hotel in Sparks. Serves 3 to 4)
“This is a very basic recipe to get you started,” León says. “The wonderful thing about a frittata is that you can make it as simple or as elaborate as you want. A humble frittata with just five to six ingredients can easily be adapted to include more vegetables, flavorful cheeses, or even cured meats if desired.”
6 organic eggs
8 to 10 squash blossoms
2 small squash
½ cup organic milk (If using a non-dairy milk, use one that does not impart much flavor)
1 tablespoon butter or olive oil
½ onion, diced
½ teaspoon salt, divided
Preheat oven to 375 degrees F.
Place a cast-iron skillet on the stove over medium heat. Add oil to the skillet, and once hot, add onion and give it a stir. Thinly slice the squash and add to skillet. Sprinkle vegetables with ¼ teaspoon salt. While onion and squash are cooking (just until onions are translucent), crack eggs into bowl and whisk together with milk and remaining salt. Pour mixture into skillet and cook 5 to 7 minutes, allowing egg mixture to set on the sides and bottom.
Using a spatula, push egg mixture away from sides of skillet, allowing more of the liquid mixture to reach the surface of the skillet. At this stage, if you intend to add cheese to your frittata, this is the time to do so.
Arrange squash blossoms on top of egg mixture in a circle, taking care not to press them down too firmly. Bake frittata for 10 to 15 minutes. When frittata is done, the center will no longer be wobbly, and it will be golden brown along the edges. If taking a temperature, you want your finished frittata to be 160 degrees F. Allow to sit for 5 to 10 minutes before slicing.
