Easy Spring Frittata with Herby Labneh

As Easter approaches and spring starts showing off its first colors, it’s the perfect time to bring elegance and freshness to your table. Whether you’re planning a sunny brunch, a light lunch, or something special to share with your loved ones, this Stuffed Squash Blooms Frittata with Herby Labneh hits all the right notes.

Delicate squash blossoms—those fleeting golden beauties—are filled with a creamy labneh mixture, kissed with fresh herbs and lemon zest. Nestled gently into a soft, fluffy frittata, they transform a humble egg dish into a floral showstopper. The whole recipe comes together quickly, but it looks like you’ve spent hours fussing (spoiler: you haven’t).

Why It Works for Easter

• Seasonal & Fresh: Squash blossoms are a springtime treat, and their vibrant yellow hue fits right in with the Easter color palette.
  
• Quick & Elegant: The whole dish comes together in under 30 minutes but feels like something you’d find at a boutique countryside café.
  
• Flavorful Harmony: The tangy labneh, fresh herbs, and tender eggs create a perfect balance of creamy, savory, and herbaceous flavors.

Preparation time: 25-30 minutes
Cooking time: 20-25 minutes
Serves: 3-5

Ingredients:

• Fresh squash flowers (cleaned gently, stalk, sepals, and stamens removed) 5-6
• Labneh ½ cup
• Paprika 1/4 tsp
• Garlic (grated) 1 clove
• Chopped chives or spring onion greens
• Lemon zest ¼ tsp
• Salt & pepper to taste
• Eggs 5-6
• Milk or cream ¼ cup
• Grated cheese (mozzarella and cheddar) 2 tbsp
• Olive oil or butter 1 tbsp
• Optional garnish: extra herbs, microgreens, chili flakes

Instructions: 

1. In a bowl, mix labneh with paprika, chives, garlic, lemon zest, salt, and pepper.
2. Gently stuff each squash flower with a small spoonful of the herby labneh.
3. Twist the ends of the petals slightly to seal them. Whisk together eggs, milk or cream, cheese (if using), and a pinch of salt and pepper.
4. Set oven to 180°C (350°F). Lightly grease a ceramic or oven-safe baking dish with olive oil or butter. Pour the egg mixture into the prepared baking dish.
5. Carefully arrange the stuffed squash flowers on top.
6. They’ll float gently and stay visible. Bake for 20–25 minutes or until the center is just set and the top is lightly golden.
7. A toothpick should come out clean when inserted in the middle. Let the frittata cool slightly before slicing.
8. Garnish with fresh herbs or edible flowers for an Easter-worthy presentation.