4 eggs
1/4 cup grated Parmagiano Reggiano
1/2 cup ricotta cheese
20 mint leaves
2 green onions
4 squash blossoms
1 tablespoon olive oil

Preheat oven to 400F and place a baking tray on the middle shelf.
Grease 6 inch baking dish generously with olive oil.
Chop mint leaves and green onions and stir into ricotta.
Remove the stamen from the center of the flowers, and gently spread open the petals to allow for the cheese filling. A piping bag is the best tool for stuffing the ricotta into flowers, no muss no fuss. You can always use a small plastic baggie with the corner snipped off, as well. Pipe about a quarter of your cheese mixture into each flower.
Arrange stuffed blossoms in the bottom of your greased baking dish.
Whisk together lightly eggs and half of the grated parm and pour over the stuffed blossoms.
Sprinkle remaining parm over top of the frittata.
Place your baking dish on the tray in the hot oven, and bake until golden and puffy, about 15 minutes.