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!
Servings 2 main dish servings
Calories 220kcal
Ingredients
- 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
Prepare the zucchini blossoms
- Remove the stamen from the center of the zucchini blossoms. rinse and gently pat dry. Give them a rough chop.
Prepare the dish
- 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.
- Cook, stirring, until wilted, about 5 minutes.
- 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.
- Serve hot or at room temperature with fresh crusty bread.
Notes
- Other possible additions to this dish include a minced garlic clove sautéed along with the onions.
- Try adding a couple of spoonfuls of grated Parmigiano cheese to the beaten eggs.
- Substitute freshly chopped parsley in place of the basil.
- Add more eggs to stretch out the dish.
- Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
Calories: 220kcal | Carbohydrates: 6g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 66mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 823IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 1mg
