Beyond Sweet and Savory

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Eggs

Zucchini blossom corn goat cheese frittata

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Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables.  This zucchini blossom corn goat cheese frittata is perfect for anytime of the day and showcases summer’s freshest ingredients.

Given how much we like eggs, it’s only natural that we’re crazy for frittata.  Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables.  I have a different version for every season, asparagus, ramps, and fava beans in the spring, zucchini blossoms in the summer, mushrooms in the fall, and squash in the winter.  This summer, I’ve been loving the sweet corns from the farmers market and decided to add it to my usual zucchini blossom frittata and it turned out to be a great combo.

For this zucchini blossom and corn frittata, I added goat cheese due to its tanginess which provided a nice contrast with the sweetness of the summer vegetables. If you don’t like goat cheese, ricotta or feta also works well.  Just serve the frittata with a handful of soft herbs like chives, dill, basil, or microgreens.

I love frittata because you can make it ahead and serve it anytime of the day.  Leftover can be served warmed, room temperature, or even cold. I once packed leftover frittata for a long flight and it saved my life.   

If you like eggs, check out these recipes: ramp and ricotta baked eggs, spring egg tart, and chicken and egg breakfast tart.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 4 votes
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Zucchini blossom corn goat cheese frittata
Prep Time
10 mins
Cook Time
20 mins
Resting time
10 mins
Total Time
30 mins
 

Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables.  This zucchini blossom corn goat cheese frittata is perfect for anytime of the day.

Course: Breakfast, Brunch, Dinner
Cuisine: Italian
Keyword: corn, eggs, frittata, goat cheese, zucchini blossoms
Servings: 4 servings
Ingredients
  • 2 tbsps extra virgin olive oil
  • 2 shallots, chopped
  • 6 organic, medium eggs
  • 1/2 cup 2% organic milk
  • 1 tsp salt
  • freshly ground pepper to taste
  • 8-10 zucchini blossoms
  • 1 cup fresh corn kernels
  • 2 oz goat cheese
  • 2 tbsps chives for serving
  • 1 tbsp chive blossoms for serving
  • a handful of dill for serving
Instructions

  1. Preheat the oven to 375 degrees F.

  2. In a non-stick, oven proof frying pan, heat the oil over medium heat and sautee the shallots until soft for about 3 minutes

  3. Add the corn and cook for another 2 minutes.

  4. While the corn is cooking, in a mixing bowl, whisk the eggs, milk, salt, and pepper until well combined. 

  5. Place the zucchini blossoms in the pan a single layer.

  6. Pour the egg mixture into the pan and cook until it begins to set around edges, lifting frittata with spatula and allowing eggs to flow underneath, about 5 minutes

  7. Once the eggs have set on the bottom, dot the top of the frittata with goat cheese and place the pan in the oven for about 10 minutes until the top sets.

  8. Remove the frittata from the oven and let it cool for about 10 minutes.

  9. When ready to serve, garnish with chive, chive blossoms, and fresh herbs.

Ramp ricotta baked eggs

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This ramp ricotta baked eggs dish is easy, versatile and can be thrown together in minutes for breakfast, lunch, or dinner.

frying pan with ramp ricotta baked eggs two slices of sourdough chives and chive blossoms

We love eggs! Scrambled! Vietnamese style, sunny side up with lap cheong, soy sauce, and baguette! Seven minute eggs with avocado toast! And baked!  We go through about two dozens a week. One of my favorite spring egg recipes is baked eggs with ramps and homemade ricotta. If you can’t find ramps, you can substitute with other veggies like spinach, kale, or anything you fancy.  I used homemade ricotta cheese, but goat cheese or feta would be a delicious alternative. The only trick to this dish is to avoid overcooking the eggs. The yolks should be soft and runny and white barely cooked. I love how quick, easy, and versatile this dish is and can be thrown together in minutes for breakfast, lunch, and dinner.  Make sure you have a good loaf of sourdough to soak up all that goodness.

frying pan with ramp ricotta baked eggs two slices of sourdough chives and chive blossoms

If you like ramps, check out these recipes: ramp spring tart, ramp and pistachio pesto, ramp and hazelnut pesto, and ramp pesto pizza with asparagus and peas.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4 from 3 votes
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Ramp ricotta baked eggs
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This ramp ricotta baked eggs dish is easy, versatile and can be thrown together in minutes for breakfast, lunch, or dinner. 

Course: Breakfast, Brunch, Lunch
Cuisine: American
Keyword: baked eggs, ramps
Servings: 2 servings
Ingredients
  • 8 oz ramp leaves, chopped
  • 2 banana shallots, , finely sliced
  • 2 tbsps olive oil
  • Salt and freshly ground pepper
  • 4 medium organic eggs
  • 1/4 cup ricotta cheese
  • 1/4 cup Parmesan cheese, freshly grated
  • Chopped chives and chive blossoms for garnish
  • Sourdough toasts for serving
Instructions

  1. Roughly chop the ramps and set aside.

  2. Finely slice the shallots.

  3. Heat the olive oil in an ovenproof frying pan over medium heat.

  4. Add the ramps and shallots and cook for about 5 minutes until softened.

  5. Season with salt and pepper.

  6. Crack the eggs on top of the ramps and dot the ricotta cheese all over.

  7. Transfer the the frying pan to the oven and bake for 8-10 minutes until the whites have set but the yolks remain runny.

  8. Sprinkle the Parmesan over the top, add chopped chives and chive blossoms, and serve immediately with sourdough toasts.

Chicken and Egg Breakfast Tart

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Breakfast is really important to our family.  Growing up, I remember rarely skipping breakfast. Either my mom would cook or she would hand me a wad of money to buy breakfast from the street vendors.  Now, it’s even more important to continue that tradition for Aiden.  We’ve been trying to be more creative with our options, expanding beyond Vietnamese noodles and porridge or American pancakes and oatmeal.  My mom stockpiles puff pastry from a wonderful Persian supermarket that makes the perfect pastry, each sheet already precut.  I’ve been experimenting with puff pastry, making breakfast tarts with ingredients inspired by my favorite pizzas.  I would love a good breakfast pizza but busy mornings call for easy breakfast options instead of making the dough, waiting for it to rise, and rolling it out.  This chicken and egg breakfast tart is filling and will keep you going until noon.  It has everything you need, carb, protein, dairy, and veggies.  If you’re a vegetarian, skip the chicken and you’ll still have a delicious breakfast tart.  Now go make some!    

 

Chicken and egg breakfast tart (serves 4)
4 sheets of frozen puff pastry (5×5 inch)
¼ cup of chicken breast, cubed
1 clove of garlic, minced
1 tbsp of olive oil
¼ cup of heavy cream
6 tbsps of mozzarella cheese
4 egg yolks
1 egg
one small heirloom tomato, sliced (you can use cherry or grape tomatoes)
a few basil leaves, chopped
salt and pepper
1. Thaw the puff pastry according to the package directions.  Line a baking sheet with parchment paper and place the puff pastry on the baking sheet.
2. Fold over one fourth of an inch on each edge of the square and press down to form a rim.  Use a fork and prick inside the rim of each pastry square to prevent the center of the pastry from puffing up while baking.
3. Whisk one egg in a small bowl until frothy and brush each square with the egg.  Cover and refrigerate for 15 minutes.
4. Preheat the oven to 400 degrees F.
5. In a small skillet over medium heat, heat the olive oil.  Add the minced garlic and let it saute until fragrant, but not browned.
6. Add the cubed chicken and cook until no longer pink, about 5 minutes.  Season with salt and pepper to taste.
7. In a small mixing bowl, add the heavy cream and ¼ cup of cheese.  Spread the cream and cheese mixture equally between the center of the pastry squares.
8. Bake in the oven for 12-15 minutes or until light golden brown.
9. Remove the puff pastry from the oven.  
10. Add 1 egg yolk to each square.  Arrange the cooked chicken, tomatoes, and basil leaves on the pastry making sure not to break the yolk.  Sprinkle the remaining 2 tablespoons of cheese over the tarts.  
11. Bake for another 5-7 minutes, until the egg yolks are slightly cooked.  
12. Sprinkle with salt and pepper to taste.  Serve immediately.