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| Cook Time: 0 min | | | Yield: 2 servings | |
Ingredients:
3-4 squash blossoms
1-2 baby squash
4 eggs
2 green onions
Asiago cheese
Chopped parsley & snipped chives, optional
Salt and pepper to taste
Instructions:
Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.
Beat 4 eggs with a little milk. Add, if desired, fresh chopped parsley and snipped chives. Add salt and pepper to taste.
In a non-stick pan, saute a little butter and cook 2 green onions and thinly sliced baby squash just until soft. Then, and be quick about it, saute the blossoms briefly, about 30 seconds. Remove from pan.
Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned. Serve immediately.
Notes:
A summer treat is an omelet or frittata made from the infertile blossoms of summer squash along with a few of the baby squash. Our B&B guests love these and we garnish the plates with more of the big beautiful yellow flowers.
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Copyright © 1999 - 2004 Lanier Publishing International
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