2 hours ago
Saturday, July 16, 2011
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.