3 baby zucchini with blossoms, squash cut into 1/2-inch pieces, blossoms quartered lengthwise
2 teaspoons chives snipped
8 large eggs
0.5 cup avarakkai / broad beans shelled
2 garlic cloves minced
0.3 cup milk
3 tablespoons olive oil extra-virgin
3 baby pattypan squash cut into 1/2-inch pieces
0.3 cup peas fresh frozen thawed
4 servings salt and pepper freshly ground
4 scallions light white green thinly sliced
6 ounces sorrel leaves chopped
Equipment
bowl
frying pan
oven
Directions
Blanch the shelled favas in boiling water for 1 minute.
Drain, then rinse in cold water to stop the cooking; drain again. Pinch the favas out of their skins.
Preheat the oven to 35
In an ovenproof skillet, heat 2 tablespoons of the olive oil over moderate heat.
Add the favas, garlic, squash and zucchini; season with salt and pepper. Cook until just softened, 3 minutes.
Transfer to a plate.
In a medium bowl, beat the eggs with the milk; season with salt and pepper. In the same skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat.
Pour in the eggs, then stir in the cooked vegetables, sorrel, peas, scallions and chives; season with salt and pepper. Cook the frittata over moderate heat until the edge is set, 2 minutes.
Transfer the skillet to the oven and cook for 25 minutes, or until the frittata is set in the center and browned on top.
Serve hot or at room temperature.
Make Ahead: The frittata can be refrigerated overnight. Bring to room temperature before serving.
