It's Time To Get Fat. Real Fat!
The frittata is like quiches' unpretentious cousin. Not as crusty and not as flaky. Hopefully the Quiche Lovers Society doesn't come after us, but we just mean that the frittata is an uncomplicated and delicious dish that everyone loves. This paleo stuffed squash blossom frittata recipe has portobellos and garlic. Very nice flavor profile. Thanks again Paleo Porn.
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.