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.