Squash Blossom Frittata with Dandelion Yogurt by Camille Becerra

Squash Blossom Frittata with Dandelion Yogurt

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  1. Crack and whisk eggs really well with the salt.

  2. Gently tear the squash blossoms open and remove the pistil, set aside.

  3. 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.

  4. 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.

  5. For the dandelion yogurt: Put everything in a food processor and buzz till smooth. Taste and adjust with salt or agave.

Total Time 25 min


  • 5 eggs
  • Pinch salt
  • 1 clove garlic, sliced thin
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4-5 squash blossoms
  • 1 cup cooked farro
  • For the dandelion yogurt:
  • 1/2 bunch dandelion greens, stems discarded and leaves cut into 1 inch pieces.
  • 2 cups Greek/strained yogurt
  • 1 tbsp olive oil
  • Pinch each salt and chili
  • 1 tsp agave