Sicilian-Italian•healthy
Zucchini Blossom and Egg Scramble
Fresh from the garden zucchini blossoms are the star of this simple zucchini blossom and egg scramble recipe. Enjoy for breakfast, lunch or dinner with fresh crusty bread!
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
2
- 30 zucchini blossoms (or 1 small diced zucchini and 15 blossoms)
- 2 tbsp . olive oil (or more as needed)
- 1 small onion (diced)
- 2 eggs (lightly beaten)
- salt and pepper (to taste)
Instructions
- 1
Remove the stamen from the center of the zucchini blossoms. rinse and gently pat dry. Give them a rough chop.
- 2
In a medium sized pan, heat olive oil and sauté a diced onion until soft, about 5 minutes. Stir in the chopped zucchini blossoms, salt and pepper.
- 3
Cook, stirring, until wilted, about 5 minutes.
- 4
Beat 2 eggs and stir into the pan. Cook, stirring, until the eggs are set. Adjust the seasoning, as needed, and stir in fresh basil cut into ribbons.
- 5
Serve hot or at room temperature with fresh crusty bread.