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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A neat way to use these ever-growing blossoms from your vegetable garden. Adapted from Mireille Guiliano, author of French Women Don’t Get Fat. Ingredients:
16 zucchini squash blossoms, washed and dried |
8 eggs |
2 tbsp hot water |
2 tsp oregano |
1 tsp garlic powder |
1/2 cup fresh goat cheese |
Directions:
1. Beat the eggs and water, and add the flowers to the mix.
2. Season to taste with salt and pepper. Add oregano and garlic.
3. Heat a non-stick skillet coated in cooking spray until very hot, add the eggs.
4. After it begins to set, crumble the goat cheese evenly over it.
5. Stop cooking when just barely set
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