Flowery Lunch: Squash Blossom Omelet

What to do with all those beautiful squash blossoms that are on the zucchini plant?

Italians love to stuff them and fry them (click here for last year's recipe), but I decided on a omelet for lunch.

I picked 3 cherry tomatoes from my plant and halved them. 4 zucchini flowers from Noel's zucchini plant and a handful of chives, parsley & basil from the garden.

All picked in my pajamas.

In a nonstick skillet, heat some olive oil or butter and saute the blossoms with the fresh herbs and tomatoes for a minute or two on each side (carefully turn over the flowers, they will be wilted and browning).

Whisk 3 farm fresh eggs in a bowl and pour over the garden delights in the pan. Season with salt & pepper. Cook on medium and carefully flip the omelet when you think it's ready.

Why don't I live in a warm climate 365 days a year where I can have a garden more than just 3 months of the year? hmmmmmmmm.

Food for thought.


Anonymous said…

Your photo of the blossom is a portrait of perfection in food!
Patsyk said…
I wish I could manage a garden, but no backyard fence means that the neighborhood deer would eat the blossoms before I could get to them! So not fair! What a great breakfast and I love that you found a wonderful way to use them for breakfast!
Arlene Delloro said…
Just found your lovely blog; I'm a follower!
Joanne said…
Ummm if you ever want to move somewhere tropical, I'll be on the next flight with you. And then we can have squash blossoms year round! Score.
I agree with you 100%! 3 Mths is not enough. You're giving me inspiration, I have some squash blossoms and a few cherry tomatoes myself popping out!
sixty-five said…
Lovely! I have some version of this easy meal nearly every day - but had never thought of incorporating squash blossoms!
Karinvd said…
Oh my, that looks delicious. And I so wished the same about the wheather. On the other hand, there is something to be said about winter food too. If only we had raspberries in winter, that would be nice :)
Ciao Chow Linda said…
Stacey - This is one of summer's real treats. The other day I was making an omelet for a friend and walked to the garden - no zucchini blossoms. But now they're all over the place. Would we enjoy these treats so much if we had them all year long? I don't think so.
Unknown said…
Looks like the perfect meal any time of the day! Love this new idea for squash blossoms, thanks, Chris
paul said…
Its warm in California. You could live next to us.

Ben said…
Hi Stacey! I came across your blog while researching roasted red peppers (your 2009 entry on that is outstanding) and am really glad I did. You make squash blossoms sounds delightful! (Unfortunately, every attempt I've made at growing squash myself has ended with the slugs getting to them before I could.)

You've got a great site and I'm looking forward to coming back again!

Dana said…
Geez, at least you have some warmth at all. We didn't get above 65 all weekend and pouring rain. Am contemplating imminent move to California. Can you believe, I have still never cooked with zucchini blossoms?? Nice way to use them without frying.
The JR said…
very pretty!

365 days of gardening...I'd be very tired.