Squash Blossom Omelette
By Annie Hughes
If you’re growing your own squash (zucchini, yellow, patty pan, butternut, pumpkins, winter squash, etc.), here’s a way to enjoy the blossoms! There are male and female versions of the blossoms. The female sits at the end of a squash and the male sits at the end of a plain stalk.
- 8″ circular skillet with lid (cast iron works well, but any skillet will do).
- Bowl big enough for mixing up three eggs.
- Fork for mixing eggs.
- Plate for breading.
- Five freshly picked squash blossoms (best picked in the early morning).
- Three medium eggs.
- Five – 1″ x 2″ x 1/2″ slices cheese (pepper jack will give the omelette a chile relleno flavor).
- 1/3 cup flour.
- 1/4 tsp. salt.
- 1/8 tsp. pepper.
- 2 Tbsp. Olive oil.
- Salsa (optional).
- Mix flour, salt, and pepper together on a plate.
- Mix eggs in a bowl with a fork until yellows and whites are blended.
- Carefully pinch out and remove the stamens/pistils from inside the blossoms. Be sure to get rid of any earwigs!
- Stuff each flower with a piece of cheese and bring the tops of the flower together.
- Heat olive oil in skillet on medium/low for a few minutes.
- Holding the blossoms by their tops, dip each one first in the eggs then in flour to coat.
- Place stuffed blossoms in heated skillet in a circular fashion (with blossom bottoms towards center of the pan) .
- Cover and let blossoms cook for two minutes.
- Remove lid from skillet, pour remaining eggs around the blossoms, and put the lid back on.
- Cook omelette for a few minutes (until the eggs start to firm up), then flip and cook the other side.
- Slide onto a serving plate and add a bit of salsa if you like.
This dish is quite tasty with flour or corn tortillas, sliced tomato and avocado and, if you’re really hungry, a side of rice and beans!