- 1 tablespoon Fatworks Lard, Tallow, or Chicken Schmaltz
- 1/3 portobello mushroom, minced
- 1/2 cup onion, minced
- 10 squash blossoms
- 12 large organic eggs
- Coarse ground black pepper, to taste
- Coarse ground sea salt, to taste
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 10 slices
Buffalo Tallow, Lamb Tallow, Leaf Lard, Pure Lard, Schmaltz (Chicken Fat)
Gluten Free, Paleo Friendly, Whole30
Preheat the oven to 350° F.
In a small skillet over medium heat, melt the butter.
Sauté the mushroom, onion, garlic and a taste of sea salt. Transfer the veggie mixture, once done, to a small prep bowl.
Clean the squash blossoms to remove any dirt, taking great care with them as they are quite fragile. With delicate fingers, pry each flower open and remove the fuzzy yellow parts from inside the flower. Transfer to a paper towel and pat dry.
Using a small spoon, gently fill each squash blossom with the mushroom mix. Twist the top gently closed and lay on its side with the side that is mostly open on the bottom of a large, dry cast iron skillet. Repeat this step for all the squash blossoms. Arrange in a circle, with each evenly spaced apart, on the bottom of the skillet.
Turn the heat to medium.
In a large mixing bowl, crack the eggs, season with sea salt and black pepper and whisk to combine.
Gently pour the eggs around the blossoms in the skillet and turn the heat down to medium-low.
When the edges start to firm, after about 10-15 minutes, transfer the skillet to the oven and bake for ~10 minutes until the top is visibly cooked.
Remove from the oven and let rest before slicing like a pizza and serve.
Transfer pre-sliced frittata pieces to a glass storage container and refrigerate for future use. Serve cold topped with homemade harissa for an extra added kick of flavor.