Squash Blossom Omelet

First thing in the morning squash blossoms are at full bloom - that's when you want to pick them to add to a Squash Blossom Omelet. Before full sun shrinks them, grab a handful, but be sure to look inside the flowers to shake out any bugs, unless you like the extra protein.

You could also pluck a few hidden in the shade of large leaves anytime of day, and store them in a Ziploc in the refrigerator until the next morning. The leaves will collapse and shrink some, but still be colorful and flavorful cooked inside an omelet.

Every garden planting spring I get these stray squash plants. At first they were a nuisance -- the leaves are huge and block the sun of my newly planted tomato plants. But with judicious pruning, I leave 2 or 3 plants on the edges of my garden. And in a few weeks, the blossoms proliferate to a delicious degree.

I quickly realized they can be used in many recipes, just click on the following names, Squash Blossom Quesadilla and Stuffed Squash Blossoms, to see what the chintzy culinarian gardener has come up with thus far. They are also tasty raw -- shredded or whole (if they are small enough) on a salad. And now you can add a delicious breakfast Squash Blossom Quesadilla to the recipe list.

If you have a favorite cheese omelet recipe, just add a few squash blossoms. They wilt once the omelet is folded close. And the subtle texture and flavor mixes nicely with melting cheese.

Ingredients (One Omelet)

• 2 to 3 eggs - It's up to you how large the omelet is.
• 1 tablespoon of milk - optional. I like just a little mixed into the eggs.
• A favorite cheese - enough to cover 1/2 of the omelet.
• Handful of squash blossoms - enough to cover 1/2 of an omelet.
• 1 teaspoon of oil - or cooking spray for omelet pan.
• Salt and pepper to taste.

Directions
Heat omelet pan and spray with cooking oil, or add teaspoon of oil.

In a bowl add shelled eggs with milk. Whisk together until blended to your satisfaction - about 30 seconds or so.

The squash blossoms can be whole or roughly chopped.

Add blended eggs to your omelet pan and cook for 30 seconds. Add cheese to one side and squash blossoms to the other.

I like to wait until the eggs are almost done, about 2 - 4 minutes, depending how hot the frying pan is. When the eggs mixture is spongy and there is still a little dampness on top, take the spatula and loosen the edges all around the omelet. Now you are ready to fold it in half by gently working the spatula under 1/2 of the omelet and folding it. Some eggs liquid may leak out of the edges, but that's okay.

Allow the omelet to cook about 30 seconds to seal it. You can slice a couple of slits into the top to check for desired donenss. It should finish cooking quickly in about a minute.