Day Lily Frittata

When I was a child in northern Michigan, we would walk almost daily down the road to Interlochen State Park where we would buy 5 cent laffy taffy and other such treats. On our way, we would pass a yard full of day lillies, and we would always pull off a few blossoms and munch on their tender leaves as a preamble to our candy purchases.

It’s been some years since I’ve had a laffy taffy, but just today I ate a few day lily blossoms. They’re a beautiful flower. Big and vibrant. The buds are also delicious, especially sauteed. For this reason, I made them the star of this mid-summer frittata.

Frittata is one of my favorite things to cook because it is so adaptable and so delicious. My friend, Lizzie, taught me to make frittata while we were cooking together at a retreat center for activists.

You can put almost anything in a frittata. I always start by softly sauteing an onion or two and maybe some garlic or leeks. If it’s the main course, I like to add parboiled potatoes or pumpkin or squash to give the frittata some substance.  Then, I add leafy greens: kale, arugala, chard, mizuna, or beet greens are all wonderful additions.  Eggs and sometimes some farm fresh delicious cheese round the dish off and paired with some salad and crusty bread make a truly satisfying meal.

Day Lily Frittata

1 tablespoon butter

1 onion, diced

1 small zucchini, cut into half moons

2 cups kale, ripped

Handful of day lily blossoms

6 eggs

Dash of milk

Salt and pepper to taste

Optional: Sprinkle fresh herbs. Parley, chives, thyme, oregano, or basil are all good options.

Optional: 1/4 cup of any good cheese.  Chevre or freshly grated Parmesan are always good.

In a 8-10 inch cast iron skillet, saute onions in tablespoon of butter. Salt lightly and cook on low until translucent. Turn the heat up a bit and add zucchini. Cook for 3 minutes and add kale and day lily blossoms. Cook for another 3-5 minutes, stirring occasionally.

While the vegetables are cooking, prepare the eggs. Crack eggs into a bowl, whisk with a tad of milk and a bit of salt and pepper.

Pour egg mixture over vegetables. If using cheese, crumble or grate over the eggs.  If using herbs, sprinkle over eggs. Cook on medium heat for 3-5 minutes until the edges of the frittata begin to set. Then, carefully transfer frittata into the oven and bake at 400 degrees for 20-30 minutes until the center has set and the frittata is puffed and golden brown.

Remove from the oven and cut into large slices. Add a green salad and enjoy.