Queso Fresco and Squash Blossom Frittata
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Is there a special breakfast you and your family like to enjoy during the holidays? I love making frittatas for them because they can be made ahead of time. A frittata not only keeps well in the refrigerator for a few days but it is also a great dish for a hungry crowd and it is customizable just a like a pizza. It’s become a tasty tradition for us and this year is no different.
Queso Fresco and Squash Blossom Frittata is a delicious breakfast table centerpiece this holiday season
This time, our frittata will consist of beautiful squash blossoms and slices of queso fresco. The bold flavor of queso fresco goes perfectly with the mild flavor of squash blossoms. Plus, makes a great centerpiece on your breakfast or brunch table. Other flavorful cheeses that can be included on your frittata are Cotija, Panela and Oaxaca cheese.
Related recipe: Cereal French Toast
I always make our morning dishes with Real California Milk products because they are made with sustainably sourced milk from California dairy families. I always check for the Real California Milk seal on their packaging to select the best.
For more information or recipe inspiration visit www.RealCaliforniaMilk.com/better-breakfast
Queso Fresco and Squash Blossom Frittata
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
Description
Squash blossoms and queso fresco adorn and flavor this beautiful family style breakfast dish. Prepare this for your next family gathering.
Ingredients
3 tablespoons olive oil
1/2 white onion, sliced in thin strips
8 eggs
1 cup egg whites
1/2 cup Real California Milk
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 teaspoon fresh chives, finely chopped
12 squash blossoms, rinsed
3 ounces queso fresco, sliced in strips
Instructions
Preheat oven at 350° F.
Heat oil in an oven safe skillet over medium heat. Add onion strips and cook, stirring frequently, for 5 minutes or until onions are tender.
Whisk together eggs, egg whites, milk, garlic salt, pepper and chives in a medium bowl. Stir into skillet with onions and cover. Cook for 7 minutes or until the edges of the frittata begin to set.
Remove stems and sepals from squash blossoms and discard. Arrange petals and pistils on frittata in a circular pattern. Top with cheese strips arranged in the same circular manner. Transfer skillet to oven and bake for 15 minutes or until the frittata cooks through.
Remove from oven and let rest for 5 minutes. Slice and serve.
