squash blossom frittata
Ingredients
- 5 free-range eggs
- 1 medium/large spring onion, thinly sliced *
- 1 large yellow courgette or 2 small ones, grated *
- 5 large squash blossoms, stamens removed
- 1 clove of garlic, thinly grated
- 30 g mature cheddar cheese, freshly grated
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon truffled olive oil
- 1/2 teaspoon dried mint *
- 1 teaspoon fleur de sel *
- black pepper to taste
- 1 pinch cayenne pepper
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