Recipe for: Squash Flower Omelette From the Kitchen Of: Armand Shared by: John and Bob, his sons This summer Sean and I moved to a new apartment in Astoria, one with a backyard! This, as you can imagine, is very exciting when you live in NYC. We have a few potted herbs outside, and one sort of sad looking tomato plant. I clearly don't have Armand's touch, but I'll keep trying... In July, I opened up a spaghetti squash that was sitting on my counter, and to my surprise, the seeds had sprouted INSIDE it! They were all ready for planting. I tucked them into some soil in a small pot and set them out in the sun to see if they could thrive. They did. A squash flower would bloom almost every day for at least two weeks, leaving us with lots of pretty blossoms. We watched the bees pollinate them in the morning, and then stuffed them with goat cheese and fried them. If you have any squash blossoms to use, I highly recommend doing that. Isn't everything better fried? I mentioned our squash blossom harvest to Bob, and he said that Armand used to make omelettes out of the many squash flowers in his garden. Interestingly enough, just a day or two later, I was emailing with John, and he mentioned the same recipe completely unprompted! It seemed that it was time to share this simple and delicious recipe with the family. Here's the recipe in John's words; "Simply put, it's olive oil, Yellow Squash Flowers, and Eggs. The old man would put olive oil in a frying pan (paranthetically I have never known Dad to ever use butter to fry eggs. Olive oil, only.) He'd then scrambled a couple of eggs, I'm not sure whether or not he may have put a splash of milk in with the eggs. That was something common to do in our house, when making scrambled eggs. Now with heated oil in the pan, scrambled eggs at hand, he'd pour the eggs in, fold the rinsed squash flowers in, fold the concoction together as it cooked, and viola, Squash Flowers and Eggs." Sean and I tried it yesterday morning, and were very pleased with the result.
SQUASH FLOWER OMELETTE 2 eggs 3 squash blossoms 1 tbsp milk salt pepper Scramble eggs, add milk and salt and pepper to taste. Pour into a pan seasoned with olive oil. Slice squash blossoms, removing the stamen, and chop coarsely. Fold in squash flowers. Serve! Please post in the comments section if you remember eating this growing up, or if you have recently tried it!
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