Cost: $20 and under
Prep Time: 10-15 min.
Cook Time: 15-20 min.
We have a lot of squash blossoms this season, so expect a pizza recipe with them soon. Enjoy this easy breakfast until then!
3 large eggs
2-3 tbsp half and half
3 green onions (chopped)
2 cloves garlic (minced)
4 squash blossoms (cleaned and chopped)
1 fresh basil leaf diced
1/4-1/3 cup habanero white cheddar (shredded)
Kosher salt (to taste)
Fresh crack pepper medley (to taste)
1/2 tbsp unsalted butter
In a small mixing bowl beat three eggs using a whisk. Whisk in half and half, basil and seasonings.
Add butter to a 10 inch non-stick skillet and heat over medium heat until butter has fully melted. Add Squash blossoms, garlic and onions sautéing for 5 minutes. Then pour egg mixture evenly over ingredients.
As the mixture begins to set at the edges (4-5 minutes) add your cheese by placing it along one side of the omelet. Let cook 4-5 additional minutes. Fold omelet half without cheese over half with cheese using a spatula and let sit 2-3 minutes before sliding onto plate and serving hot. Enjoy!