Squash Blossom Frittata with Field Peas

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

Chris Rainosek of The Noble South in Mobile, Alabama, shares a recipe for a simple frittata featuring field peas, a bounty of mixed herbs, and a touch of smokiness from bacon. Rainosek recommends using farm-fresh eggs and freshly picked herbs to let the simplicity of these ingredients shine through. Unfamiliar with field peas? We have a whole lesson on the legumes here: A Field Guide to Field Peas.

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2 servings

    For the frittata
  • 1 tablespoon olive oil
  • 1 shallot, julienned
  • 6 squash blossoms stems removed and cut into thin strips
  • 2 eggs 
  • ¼ cup heavy cream
  • 2 tablespoons grated Parmesan cheese
  • Salt
  • Pepper
  • Garnish with mixed herbs and whole barley
  • For the field peas
  • 2 cups raw field peas
  • 1 strip bacon
  • 4 cups water
  • 1 teaspoon salt
  • ½ jalapeño split from top to bottom

For the frittata

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

For the 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 olive oil.
  • Recipe From
    Chris Rainosek of The Noble South in Mobile, Alabama

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