SQUASH BLOSSOM AND PUFFBALL FRITTATA

SQUASH BLOSSOM AND PUFFBALL FRITTATA

Serves 3–4

You can substitute daylily blossoms, dandelion flowers or other edible flowers for squash blossoms in this recipe but be advised that all edible flowers have different flavors that will affect your frittata accordingly.

Ingredients:

4 large eggs

1 teaspoon sea salt

3 tablespoons cold water

¼ cup dried puffballs, crushed

2 tablespoons olive oil

2 cloves garlic, sliced

8 squash blossoms, washed and chopped

1 large shallot, finely diced

1 medium Yukon Gold or purple potato, finely diced

1. Whip eggs, salt, water and puffballs together well. Set aside.

2. In a heavy skillet, sauté all other ingredients in olive oil for 10 minutes over medium heat. Pour the egg mixture over the top, reduce heat and cover.

3. Cook for 10 minutes over very low heat until the eggs are just set. Cut into wedges and serve.