Soak 1/2 cup bread cubes in 1/2 cup milk, 5 minutes. Whisk with 4
eggs, and salt and pepper. Add 1/4 cup each chopped parsley and
grated parmesan, 6 chopped parsley and grated parmesan, 6
chopped stemmed squash blossoms, 1 grated garlic clove and 1
shredded yellow squash. Heat 1 tablespoon olive oil in a small
ovenproof skilled; add the egg mixture and cook 5 minutes, then
bake at 375 until set, 20 minutes. Cut into pieces.
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