Camille Becerra’s Squash Blossom Frittata Recipe

Eggs + garlic + butter + squash blossom + farro...

Eggs really are the secret weapon of any woman trying to get her ‘ish together and not eat from that weird, always-empty takeout spot on the corner every other night. Eggs, they’re just like us—dynamic and delicious—so here’s Chef Camille Becerra’s recipe for Squash Blossom Fritatta from last week’s Cook for Me. It’s a little fancy and a lot easy. Catch her feature here and the recipe below.

Feeds 2-4
5 eggs
Pinch salt
1 clove garlic, sliced thin
2 tablespoons olive oil
2 tablespoons butter
4-5 squash blossoms
1 cup cooked farro

Crack and whisk eggs really well with the salt.
Gently tear the squash blossoms open and remove the pistil, set aside.
Warm a non-stick pan on medium-low flame and add the oil, butter and garlic till the butter slowly melts and begins to foam.
Lay the blossoms throughout the bottom of pan, top with the cooked farro, then pour the egg over them. Lower the heat and cover for 15-20 minutes, just till the middle sets. Invert on to a plate and serve with dandelion yogurt.

Dandelion Yogurt

1/2 bunch dandelion greens, stems discarded and leaves cut into 1 inch pieces.
2 cups Greek/strained yogurt
1 tbl olive oil
Pinch each salt and chili
1tsp agave

Put everything in a food processor and buzz till smooth. Taste and adjust with salt or agave.

Photography by Dacia Pierson