I love cherishing moments.
One way I do that is by finding ways to celebrate the little things in life.
A great place to start is to get out and celebrate the change of seasons. This Spring, I decided to spend the first day of the season outside. Sure, there’s still chilly mornings and evenings, but – that doesn’t stop me! Just grab a sweater and bring a throw – easy, right?
Picnics are one of my favorite things about the Spring and Summer. Don’t just bring your blanket. Pack a box and slab of wood too and create your own special dining space outdoors. This magical spot was in the middle of a path towards the river just a ways outside of the city in Portland. It was a totally unexpected spot that quickly transformed into a magical escape.
This squash blossom frittata is incredibly delicious and bonus – it’s totally easy to pack. It works great for either a lunch or breakfast spread. Just bring along some sides to pair – like a salad, soup, and something warm to drink. Make it the picnic of your dreams, anything goes!
Hope you enjoy this inspirational post. Make sure to share and tag me in your moments on social so I can see!
Spring Picnic Squash Blossom Frittata
This squash blossom frittata is incredibly delicious - and - bonus - it's totally easy to pack. If you can’t find squash blossoms at your local market, or if they’re not in season, no worries. Just substitute for something like asparagus or artichoke hearts. If you can’t find the purple kale or flowering broccoli raab, substitute with spinach.
- 10 zucchini blossoms, stems cut down to ½” length from blossom (about ______ ounces)
- ⅓ - ½ cup olive oil for sauteing, plus additional olive oil for drizzling
- 6 farm fresh eggs
- 6 oz. (¾ cup) whole milk
- 1/2 teaspoon salt
- ⅛ teaspoon fresh ground pepper
- 45g (¼ cup) finely chopped onion
- 60 g ½ leek, thinly sliced
- 430g purple kale, small bunch, chopped
- 425g flowering broccoli raab, small bunch, chopped
- 62g fontina cheese, grated
- 12g Cilantro, small bunch, roughly chopped (optional, for serving / garnish)
- Greek yogurt (optional, for serving)
- Gently rinse zucchini blossoms. Set aside to dry on paper towel.
- In a medium bowl, gently whisk eggs and milk. Add salt and black pepper and whisk again. Set aside.
- Over medium heat in a cast iron skillet or pan, add squash blossoms and drizzle lightly with oil. Cook until barely wilted, about 2 - 5 seconds per side. Remove and set aside.
- In same pan over medium heat, saute onion and leek until lightly browned, 3-5 minutes. Remove and set aside.
- In same pan over medium heat, saute kale and raab until lightly browned, 1-3 minutes or until just softened. Remove and set aside.
- Preheat oven to 400 degrees.
- Add sauteed onion, leek, kale, raab and cheese to egg mixture. Stir to incorporate.
- Back at the stove over medium heat, prep same cast iron pan by layering a light coat of olive oil (to help prevent sticking from egg mixture).
- Stir egg mixture one more time and pour into pan, gently shaking to fill width of pan. Cook frittata by occasionally gently shaking the pan until the edge has set evenly, about 3 minutes.
- Remove from heat. Arrange blossoms beautifully on top.
- Drizzle with olive oil.
- Transfer to oven and bake frittata until top is set but a small 1" circle of egg in the center still wobbles when shaken, 12–14 minutes (depending on your pan size)
- Remove from heat and serve. Optional - dollop with yogurt, and sprinkle with chopped cilantro. Enjoy!