Squash Blossom Frittata

• 12 Large eggs
• 2 tablespoons Salted butter
• 1 cup Onion, chopped
• 12 Large squash blossoms (remove the interior plant parts and wash for bugs) 4 roughly chopped the others left intact
• 3 tablespoons Basil, chopped
• 2 tablespoons Chives, minced
• 1/2 cup Ricotta
• 1/3 cup Pecorino Romano, grated.
• 1 teaspoon Kosher salt
• 1/2 teaspoon Freshly ground black pepper

1. In a bowl whisk the eggs. Add the herbs, pecorino, salt and pepper.
2. Preheat oven to 375. In a 10 inch skillet heat the butter over medium. Add the onions and cook until softened -about 6-8 mins. Add the chopped squash blossoms and cook for another two minutes.
3. Pour the egg mixture into the skillet and stir to combine. Place the whole blossoms on top of the egg mixture so that when you cut into 8 pieces each will have a pretty whole blossom. Top with dollops of the ricotta cheese randomly across the eggs.
4. Transfer to the oven and cook for 12-15 mins or until set. Let cool for a few mins then serve.

eggs, butter, onion, blossoms, basil, chives, ricotta, pecorino romano, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/22667-squash-blossom-frittata (may not work)