It’s that time of year again when my garden starts providing beautiful male squash blossoms. These are the blossoms without the baby squash growing on them. They bloom early in the morning and throughout the day to attract pollinators for the female squash blossoms to fertilize and grow into mature squash (such an intricate little system for our summer veggie). This morning I decided to use them in an omelet and throw in some corn cut off the cob from a recent seafood boil, some hot peppers from the garden, some fresh cilantro from the garden, and some creamy smoked gouda.
Squash Blossom Omelet (1 serving per person)
2 Tbsp olive oil
1 Tbsp chopped onion
1 garlic clove, diced
4-5 squash blossoms
1/2 tomato sliced, then slices, halved
1/2 jalapeno, sliced
1/4 cup corn
1/4 cup Gouda, grated
In a bowl whisk together eggs. In a medium fry pan pour in olive oil and heat. Saute onions and garlic. Once onions are translucent and garlic is golden brown toss in a pat of butter, once melted pour in egg mixture. The mixture should spread out across pan, not sticking to the pan. Turn down heat to low. Place squash blossoms in mixture along with tomato slices, jalapeno, and corn. Salt and pepper to taste. Sprinkle cheese evenly in middle of omelet. Sprinkle cilantro all over omelet and then flip omelet in half. Serve.