SQUASH BLOSSOM FRITTATA

3 to 4 blossoms
1 to 2 baby squash, thinly sliced
4 eggs
milk
Chopped parsley and snipped chives (optional)
Salt and pepper to taste
butter
2 green onions
Asiago cheese

Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.

Beat 4 eggs with a little milk. Add, if desired, fresh chopped parsley and snipped chives. Add salt and pepper to taste.

In a non-stick pan, saute a little butter and cook 2 green onions and thinly sliced baby squash just until soft.

Then, and be quick about it, saute the blossoms briefly, about 30 seconds. Remove from pan.

Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set.

Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned.

Serve immediately.

Servings: 2