Growing Things

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.

Male and Female Squash Blossoms
Both male and female blossoms can be used in this recipe.


  • 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.
  • Spatula.


  • 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).


  1. Mix flour, salt, and pepper together on a plate.
  2. Mix eggs in a bowl with a fork until yellows and whites are blended.
  3. Carefully pinch out and remove the stamens/pistils from inside the blossoms. Be sure to get rid of any earwigs!
  4. Stuff each flower with a piece of cheese and bring the tops of the flower together.
  5. Heat olive oil in skillet on medium/low for a few minutes.
  6. Holding the blossoms by their tops, dip each one first in the eggs then in flour to coat.
  7. Place stuffed blossoms in heated skillet in a circular fashion (with blossom bottoms towards center of the pan) IMG_1295.
  8. Cover and let blossoms cook for two minutes.
  9. Remove lid from skillet, pour remaining eggs around the blossoms, and put the lid back on.
  10. Cook omelette for a few minutes (until the eggs start to firm up), then flip and cook the other side.
  11. Slide onto a serving plate and add a bit of salsa if you like.

Here’s what the omelette should look like before flipping:
Squash Blossom Omelette before flipping

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!