Squash Blossom and Zucchini Frittata

Squash Blossom and Zucchini Frittata

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1/2 tbsp butter, plus 1 tsp butter, separated
2 tsp evoo, separated
1 medium zucchini, cut into 1/8 inch thick slices
1 small shallot, chopped
10 squash blossoms, 7 of them clean and thinly sliced, and 3 whole
5 eggs, plus 3 egg whites, lightly beaten
1 tbsp milk
1 tbsp fresh mint, finely chopped
3 tbsp mild fresh goat cheese crumbles (we used Coach Farms fresh goat cheese curds)


Heat 1/2 tbsp butter and 1 tsp evoo in a 8-inch, non-stick, oven-safe skillet over medium-low heat.  Add shallots.  Saute briefly until fragrant, about 30 seconds, then add zucchini.  Stir to coat zucchini in butter/evoo.  Add 1/2 tsp salt and 1/4 tsp black pepper.  Saute zucchini until just tender, about3-4  minutes, stirring occasionally.  Remove from heat, add sliced zucchini blossoms and stir to combine.  Remove zucchini mixture from pan with a slotted spoon.
Meanwhile, beat eggs and milk together in a bowl.  Preheat broiler.

Return the pan to the stove-top over medium heat.  Add 1 tsp butter and 1 tsp evoo to the pan used to cook squash.  It should still be coated in the oil and butter used to saute the zucchini.  Once the butter is melted, add the egg mixture and season with 1/4 tsp freshly ground black pepper and 1/2 tsp salt.  Gently nestle the zucchini mixture into the eggs in the pan.  Top with goat cheese and mint.  Gently place whole squash blossoms on top of the frittata.  As the egg mixture cooks it will rise up to gently cradle the squash blossoms, so don't worry about pushing the blossoms down into the egg.  Allow the frittata to cook, periodically running a spatula around the edge of the frittata, separating the frittata from the pan.  After the bottom is golden brown, and the top is beginning to set, about 6-7 minutes, remove the pan from the tove-top and place under the broiler.  Cook in broiler until top becomes golden brown, about 2 minutes.
Remove skillet from broiler.  Allow frittata to cool for 1-2 minutes, and then slide out onto a plate, slice and serve.