Fall Harvest Frittata

Ok I want you all to take a second and say FRIT-TAT-TA with me, because it has become my new favourite word! Today I am writing this blog post for two reasons. One- This is a kick ass recipe made with zucchini blooms (my new cooking obsession). Two- the word frittata is so fun to say that I felt compelled to cook one just so that I could say FRIT-TAT-TA over and over again.

Ever since discovering the fact that you can cook and eat zucchini blossoms (mind blown) I have become slightly obsessed with them. A couple weeks ago I made the o so yummy Zucchini Blossom Flatbread, and todays Frittata is just as delicious.

So if your looking for an excellent Sunday brunch dish to impress the in-laws…or in my case a fantastic Tuesday afternoon lunch to impress a toddler, than look no further.

P.S. – This did not actually impress my toddler one bit. I think the only food that gets her excited these days are goldfish, and yogurt tubes.

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Zucchini blossom frittata

 

 

Ingredients

  • 2 slices of bacon…or 3, so you can eat one
  • 1/4 medium yellow onion
  • 1/2 cup milk
  • 1/2 cup Mozzarella cheese
  • 8 eggs
  • 2 squash blossoms
  • 2 tomatoes

Directions

Don’t Go BACON My Heart

In a cast iron skillet cook your slices of bacon until they are crispy. Remove from the skillet, and eat one piece of bacon…because its bacon and if your anything like me, you have so self control in the kitchen.

When your bacon has cooled, cut it into little bacon bits.

Cook your onions in the left over bacon grease, until translucent.

Have An EGG-celent Day

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My little helper

In a bowl whisk together your eggs, and if you have a small child get them to join in the fun…then spend the next hour washing eggs off of your cabinet doors.

Add your cheese, milk, bacon, onions, and a few pinches of salt, then pour your mix back into the cast iron skillet.

You Say Tam-am-to, I Say Tom-ah-to

Cut your blossoms in half, and slice your tomatoes. Then arrange them overtop of the mixture any way your little heart desires.

Cook your frittata on the stove until the egg starts to pull away from the sides (about 5 minutes) then pop that bad boy into the oven  at 350 degrees. Cook until the top of your frittata is starting to brown. Mine took about 20 minutes, but since every oven is different, keep an eye on yours.

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The perfect Sunday brunch 

Enjoy

This is a fantastic warm dish to serve now that its starting to get a little cool outside, plus its a great recipe to showcase some of the beautiful vegetables of the fall harvest. What are some of your favourite dishes to cook up in the fall?

 

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