Squash Blossom Omelet

Isn't it pretty? Right after I finished making my deep-fried squash blossoms stuffed with basil and cottage cheese, my cousin came over with a bag of freshly plucked squash blossoms from my youngest uncle. Yup, same uncle that gave me that huge batch of squash blossoms earlier. So I had to come up with a few more recipes. I mean, I guess I could have cooked my previous recipes but where's the fun in that? ;) Squash Blossom Omelet For one omelet, you'll need: 3 eggs 4 squash blossoms 1 tblsp milk A pinch of salt A few shreds of cheddar cheese A few sprigs of cilantro Heat a pan on medium heat. Beat 3 eggs with 1 tblsp of milk and a pinch of salt. The milk is purely optional, but I think it makes eggs fluffier. Pour into pan and toss in a few sprigs of cilantro. Lay the squash blossoms on top. I like to put the petals facing outward so they'll look prettier when folded in half. Sprinkle cheddar cheese on top. Cover the pan with a lid so the eggs can cook. Then carefully fold the omelet in half and you'll get this. Enjoy! My squash blossoms recipes: Bong Bi Nhoi Tom Chien (Vietnamese Shrimp-Stuffed Deep-fried Squash Blossoms) Crostinis with Arugula Pesto, Bruschetta al Pomodoro, and Squash Blossom Ricotta Deep-fried Squash Blossoms Deep-fried Squash Blossoms Stuffed with Basil and Cottage Cheese Ravioli with Basil, Squash Blossoms, and Ricotta Sauteed Squash Blossoms Squash Blossom Omelet Squash Blossom and Prosciutto Pizza Squash Blossom Quesadilla