This recipe incorporated two ingredients that I always have an overabundance of during the summertime, eggs, and zucchini. In fact , by using the squash blossoms we can even keep our zucchini levels a little more reasonable, while enjoying a tasty and beautiful dish. If you haven't heard of frittata before it is simply a crust-less quiche, I like making it without the crust, because it makes the recipe simpler, faster, and low carb.
12 farm fresh eggs
1/2 cup heavy whipping cream
1-2 small zucchini, sliced and then quartered
1 lb pork sausage
3 squash blossoms, sliced into thirds, with stamens removed
salt and pepper to taste
a handful of chopped fresh chives
Preheat oven to 400 F
Crack and beat eggs with heavy whipping cream.
In a large cast iron skillet brown sausage, and drain grease. Then add zucchini to hot skillet with sausage.
Add egg mixture to hot cast iron skillet, sprinkle generously with salt and pepper. Cook over medium heat without stirring until egg begins to set, but is still wet on top. Arrange squash blossoms on top.
Place skillet into oven until top is golden and eggs are set. Remove from oven and sprinkle with chives.
Serve hot and Enjoy!
Optional: Sometimes we like to top with a couple of handfuls of shredded cheese just after being removed from the oven.
