Preheat your oven to 350” F.

Rinse the squash blossoms and remove the stamens from the middle. Tear each flower on the side as to spread it open. Set on a kitchen towel to dry.

In a mixing bowl whisk together the eggs, sour cream, garlic powder, onion powder, oregano and sea salt. Se aside.

Preheat a medium cast iron skillet over low to medium flame with a drop of olive oil, making sure it coats both the bottom and the sides nicely in a super thin layer. Pour the whisked eggs in the cast iron skillet and allow it to set for about 2 minutes or so.

Using a small spoon start dropping half of the ricotta cheese by spoonfuls. Add the open squash blossoms next to each other in layers, reserving 3 for garnish. Top with the remaining ricotta cheese by spoonfuls and sprinkle with the roasted cherry tomatoes if using. Season all over the top with the red pepper flakes and bake in the preheated oven for 25 minutes or until the frittata is set and golden brown on top.

Serve the frittata hot garnished with the remaining squash blossoms and the fresh basil leaves on top.