Ingredients

• 3-4 blossoms
• 1-2 baby squash, thinly sliced
• 4 eggs
• dash of milk
• 2 green onions, chopped
• asiago cheese or parmesan
• chopped parsley
• snipped chives (optional)
• salt and freshly ground pepper to taste

Preparation

1. Rinse blossoms and drain on paper towels.
2. Beat eggs with milk.
3. Add parsley and chives (if desired).
4. Add salt and pepper to taste.
5. Set aside.
6. In non-stick pan, saute a small amount of butter.
7. Cook green onions and baby squash until just soft.
8. Quickly saute blossoms for about 30 seconds.
9. Remove from pan.
10. Pour egg mix into pan.
11. Sprinkle and arrange onions.
12. Arrange squash.
13. Arrange blossoms on top.
14. Cook over low to medium heat until almost set.
15. Sprinkle with cheese.
16. Put under broiler until lightly puffed and browned.
17. Serve immediately.

Notes

Kim arranges her blossoms in a pattern. It comes out beautifully!

Also, try this with cilantro instead of the parsley. Kim tried it this way and says it's great!

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