Squash Blossom Frittata with Field Peas and Herbs

Squash Blossom Frittata with Field Peas and Herbs from Chef Chris Rainosek of The Noble South
Photo by Todd Douglas

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2 servings

  • 1 tablespoon olive oil
  • 1 shallot julienned
  • 6 squash blossoms stems removed and cut into thin strips
  • 2 farm eggs 
  • ¼ cup heavy cream
  • 2 tablespoons grated Parmesan cheese
  • Pinch salt and freshly cracked pepper
  • Field Peas
  • 2 cups raw field peas
  • 1 strip smoked bacon
  • 4 cups water,1 teaspoon salt
  • ½ jalapeño split from top to bottom
  • Herbs
  • 1 cup loosely packed mixed herbs
  • picked whole or barely cut
  • Note: We like flat-leaf parsley, mint, basil, sorrel and chive, but use whatever is local


  1. Preheat oven to 450 degrees. In nonstick, ovenproof pan over medium heat, add olive oil and gently sauté shallot until soft.
  2. Add squash blossoms and sauté 30 seconds.
  3. Gently whisk eggs with cream. Add to pan, moving pan to form even layer. Add cheese, salt, and pepper.
  4. Place pan in oven and cook.

Field Peas

  1. Place all ingredients in small pot and bring to boil. Reduce to simmer and cook until peas are tender.

To Assemble

  1. Sauté ½ cup field peas in olive oil. Gently toss field peas with herbs and place in center of frittata. Drizzle entire plate with highest-quality olive oil.
  • from Chef Chris Rainosek of The Noble South, Mobile, AL

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