This frittata is the perfect way to use those garden treasures! Zucchini + dill pairs perfect with the squash notes that you get from the beautiful zucchini blossoms!
Crack 10 eggs into a bowl with the coconut milk, salt + pepper + whisk until frothy. Add in 2 tbsp dill fronds and whisk until incorporated.
Heat a 10 in cast iron (or another oven-safe pan) with coconut oil over high heat. Toss in diced zucchini + stir to coat. Cook, stirring frequently enough to not burn but not too much to allow zucchini to get some good golden color for about 3 minutes. Sprinkle with a little salt + pepper after cooking (salt draws out liquid from zucchini which would affect browning).
Add in garlic and cook until fragrant, about a minute or less.
Turn heat down to medium + add in egg mixture. Cook for about one minute to begin cooking the eggs.
Arrange + nestle in squash blossoms in a circular manner around the frittata. Use your discretion on how many will fit. I used 4.
Transfer cast iron skillet into preheated oven + cook for about 17-20 minutes until middle is firm to the touch + eggs are set.
Remove from oven + top with dill flowers and more chopped dill. Sprinkle with more salt + pepper if desired.