Squash Blossom Omelet
How do you make a squash blossom frittata?
Beat the eggs with plant-based milk, salt, and pepper. Add the cleaned squash blossoms, with the pistils removed and cut into strips. Pour the mixture into a skillet with hot oil and cook over low heat for 10 minutes. Flip the frittata and cook for another 10 minutes on the other side until golden.
If you love squash blossoms, this recipe is ideal. Simple, easy, and quick; a great option for a picnic or as a side dish for lunch. The delicate flavor of the blossoms makes them a very versatile ingredient in the kitchen. Plus, their beautiful color brings joy to the plate.
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Servings: For 2 people
Ingredients
- 3 organic eggs
- 6 squash blossoms
- 20 ml unsweetened plant-based milk (I use soy)
- 2 tablespoons extra virgin olive oil
Instructions
Place the eggs, salt, pepper, and milk in a bowl. Mix well.
Gently clean the blossoms and remove the pistil from each one. Cut them into thin strips.
Add them to the mixture. Stir well.
Add a couple of tablespoons of extra virgin olive oil to a 20 cm nonstick skillet. Heat the oil over medium-high heat and pour in the mixture.
Lower the heat to medium-low and cook for about 10 minutes. When you see that the edges and a little of the center are starting to set, get ready to flip it.
Flip and cook for another 10 minutes, still over medium-low heat.
Enjoy it warm, or even cold; it is delicious.
Enjoy your meal!
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- 3 organic eggs
- 6 squash blossoms
- 20 ml unsweetened plant-based milk (I use soy)
- 2 tablespoons extra virgin olive oil