Another thing we love about summer squash – the squash blossoms that come with them! If you ever seen these guys and wondered what to do with them, wonder no more! Or, if you do know what people usually do with them (stuff them with cheese and deep fry them), but are looking for a healthier way to enjoy them, look no more! We’ve got you covered with this Squash Blossom and Egg Scramble recipe!
Squash Blossom and Egg Scramble
- 6 squash blossoms, with stems trimmed to 1 inch
- 1/2 tablespoon olive oil
- 1 garlic clove, minced
- 4 eggs
- 1 tablespoon low fat or fat free milk
- 1 teaspoon parsley
- 1 teaspoon sage
- 1 teaspoon oregano
- Salt and pepper to taste
- 1/4 cup part skim ricotta cheese
- In a bowl, crack all four eggs and beat together. Mix in the milk.
- In a frying pan, heat oil on high heat until warm.
- Once warm, add the garlic and cook until aromatic, about 1-2 minutes.
- Add squash blossoms. Cook for about one minute and then flip. Cook for about thirty more seconds, or until the blossoms look wilted.
- Pour the beaten eggs and the parsley, sage, and oregano over the squash blossoms. Cook for several minutes, until the eggs are cooked to a runniness of your liking. Add salt and pepper to taste.
- Mix in ricotta cheese and serve.
Nutrition Per Serving: Calories: 133; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 166mg; Total Carbohydrates: 6g; Fiber: 0g; Sugar: 2g; Protein: 12g