Squash Blossom Omelette

This Squash Blossom Omelette is a delightful and colorful brunch dish that showcases the delicate flavors of fresh squash blossoms and the creaminess of eggs. Perfectly seasoned and cooked to fluffy perfection, it's a nutritious start to your day.

Ingredients

• Eggs - 4 large
• Squash blossoms - 8-10 pieces, cleaned and trimmed
• Fresh basil - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic - 1 clove, minced
• Onion - 1/4 cup, finely chopped

Steps

1. In a medium bowl, whisk together the eggs, salt, and black pepper until well combined.
2. In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.
3. Add the minced garlic and sauté for an additional minute until fragrant.
4. Gently fold in the cleaned squash blossoms and cook for another 2 minutes until they soften slightly.
5. Pour the whisked eggs over the vegetables in the skillet, ensuring they are evenly distributed.
6. Sprinkle the chopped basil over the top, then cover the skillet with a lid and cook for about 4-5 minutes, or until the eggs are set but still slightly soft.
7. Using a spatula, carefully fold the omelette in half and let it cook for another minute before sliding it onto a plate.
8. Repeat the process for the second omelette with the remaining ingredients.

Nutrition

• Calories: 250
• Protein: 14 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 350 mg
• Cholesterol: 370 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from squash blossoms, supporting immune function.
• High in protein from eggs, aiding muscle repair and growth.

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