Squash blossom frittata w Balsamic Glaze Arugula and Roasted Beet
Ingredients
3 pieces of Squash blossom frittata ( recipe see the Squash blossom frittata recipe)
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula
1/4 cup cherry tomato
1/4 cup of slice squash
1/4 cup of slice rosted beet
Over medium heat add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Set on the side until it cool. In the mixing bowl mix arugula, beet, tomato and squash with Balsamice glaze serve with Squash blossom frittata. Drizzle lightly with glaze.
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula
1/4 cup cherry tomato
1/4 cup of slice squash
1/4 cup of slice rosted beet
Over medium heat add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Set on the side until it cool. In the mixing bowl mix arugula, beet, tomato and squash with Balsamice glaze serve with Squash blossom frittata. Drizzle lightly with glaze.