It’s funny how a meal can kind of form itself in my mind through a spectrum of memories, visual inspiration, and serendipity at the farmers market.
I brought home a bag full of produce from the farmers market and was so excited about the beauty of the pile of eggplants, squash, beans, peppers. I spread it out on the table at home like a vegetal color wheel. It was a pastel summer collection with the exception of the tomatoes, a watercolor wash of violet, gold, ivory and green. I loved the tonal spectrum of squash blossoms and wax peppers and decided to play with an old favorite by adding squash blossoms to a cheese filled pepper frittata.
This is a gentle dish, subtly flavored, the mildest hint of heat from the ivory chartreuse peppers softened and mellowed by the creamy eggs and cheese. Squash blossoms infuse their delicate herbal flavor into the eggs as they bake. And if you prefer an even mellower flavor, go with banana wax peppers rather than its younger, slightly hotter cousin the Hungarian wax. The difference between Hungarian and banana wax peppers is maturity and heat level. Hungarian wax peppers are younger, a little thicker fleshed, and mildly spicy. Banana wax peppers are a little larger, mild and sweet with thin flesh.
This dish is easy-going in another way: do you like gooey strings of melted cheese oozing out with each bite or do you prefer the creamy tanginess of fresh goat cheese? Different cheeses produce different results, both lovely depending on your mood.
For a buttery gooey melting cheese, I like a Fontina Fontal or Monterrey Jack. They melt beautifully but have a bit more flavor than Mozzarella. Goat cheese doesn’t melt but since it’s already soft and creamy, you may find its flavor makes up for that. An herb-flavored goat cheese is also a good way to add some extra flavor if you like.
I’ve written this recipe to serve 2 but the proportions of 2 eggs, blossoms, and peppers per person are easy to double. You’ll just need to increase the cooking time by about 10 minutes per additional serving.
Squash Blossom and Wax Pepper Frittata
4 squash blossoms
4 Hungarian wax peppers or banana wax peppers
2 ounces cheese
Cheese to grate over the top
Preheat the oven to 350
Trim the stem ends of the blossoms to leave about an inch of stem. Gently open the blossom a bit and use your finger to pop the stamen off and remove it. The petals may tear a bit but that isn’t a problem since you’ll be twisting them closed around the cheese.
Make a slit down the length of the peppers with a paring knife and rinse out the seeds.
Cut the cheese into strips and chunks that will fit inside the squash blossoms and peppers, and slip the cheese inside. Twist the tips of the petals to close the cheese inside. If you are using soft goat cheese, spoon the cheese into the cavity in the blossoms and peppers.
Lightly butter or oil a baking dish. Arrange the peppers and blossoms (I alternated them to make them fit AND make them look prettier.)
Beat the eggs and salt and pour them over the peppers and blossoms in the baking dish.
Grate or sprinkle a little cheese over the top. Bake until the eggs have just puffed and set in the center of the dish, about—— and the cheese is lightly golden on top.
Remove from the oven and allow to cool and set for 5 minutes or so before cutting.