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Lilly’s Table

 
 
Whole Wheat Toast
© Lillys-Table.com Photo of Squash Blossom Scramble
 

Tags: vegetarian Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Squash Blossom Scramble

from Squash Blossom Scramble, the Week of July 8, 2012.
View the previous recipe for this meal.

Growing squash? Don’t let those delicious blossoms go to waste. Pick the male stems, they will have long thin stems attached rather than the female blossoms which are attached to the zucchini itself. This is a simple saute with yellow or green zucchini.

Ingredients

  • 1 zucchini, small-medium
  • 2 green onions, thinly sliced
  • 3 eggs
  • 4 squash blossoms, or more
  • 1 tablespoon butter, unsalted

Serving Size: 2 People

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Preparation Instructions

Thinly slice the zucchini and the green onions.

Melt half of the butter in a skillet over medium heat and toss in these veggies. Sear and saute until the zucchini is just wilted.

Meanwhile, slice half of the squash blossoms (ideally the biggest blossoms) into rings. Toss in with the veggies to saute briefly.

Beat together the eggs with a pinch of salt and pepper. Remove the veggies from the pan.

Add the remaining butter to the skillet. Pour in the beaten eggs, fold and cook until they are softly cooked through. Remove the eggs and pile on top of the veggies.

Quickly sear the smaller remaining blossoms and garnish on top of the scrambled eggs.