
A beautiful omlette which tastes like, umm, flowers…
Clean and prep the squash blossoms: to find out how to do this, see How to Clean Zucchini Flowers
Beat eggs with a little milk as if you were going to make scrambled eggs. Melt butter or olive oil in a skillet and when hot, add the egg mixture, turn the heat to low, arrange the squash blossoms on top of the egg and dot with crumbled feta cheese. Cover till the eggs set and the squash blossoms wilt, or broil briefly to get a slightly browned top. Garnish with herbs and serve.
An alternative method is to gently sauté the cleaned blossoms in butter with a little grated onion. When they are softened, pour egg mixture over them. Lift gently with a spatula so the egg runs under the blossoms. When the bottom is solidified, turn the whole frittata using a plate to help turn it over and sauté briefly till the bottom is cooked. Slide onto a serving plate and enjoy.