Friday, August 2, 2013

Egg, Squash Blossom & Cheese Breakfast Quesadillas

We have a magical squash plant in our front yard. I didn't plant it, my husband didn't plant it, nor did our neighbors - it just appeared one day and immediately started taking over. I can only imagine that some autumnal decoration was tossed aside into the bushes and forgotten, once upon a time. I'm watching it eagerly to see if we'll actually get any squash out of it, but in the meantime I've been enjoying its blossoms! It's more for novelty's sake that I've been working with them, but they do have a delicate squashy flavor that is quite pleasant. Plus, it's just plain fun to eat flowers. This quesadilla might not showcase the blossom front and center, but they work perfectly well with the other ingredients, and it makes for a very tasty and filling breakfast (brunch, really!)

Egg, Squash Blossom & Cheese Breakfast Quesadillas

Makes 1 quesadilla

*1 teaspoon butter
*1/2 of a small onion, thinly sliced and roughly chopped
*1 clove garlic, minced
*Petals from 4-5 squash blossoms
*2 eggs
*1 large flour tortilla
*3/4-1 cup shredded melting cheese (I used bagged Mex blend; it was a lazy morning)
*2 basil leaves, chiffonaded

Melt the butter in a pan over medium heat and drizzle the pat with a little oil. Add the onions and saute until translucent, and then add the garlic. Sprinkle with salt and saute another few minutes before adding in the blossoms, sauteing until they wilt. Spoon the mixture into a bowl along with the basil and set aside. Pour the eggs into the pan, scrambling until fluffy, with S&P to taste. Add the eggs to the blossom mixture when done. Meanwhile, lightly brush a tortilla with a little butter or oil and set it, greased side down, in a skillet that will accommodate it (preferably cast iron). Sprinkle a heaping half-cup of shredded cheese around the tortilla and as it melts, spoon the egg and blossom mix over one half of the tortilla. Add a little more cheese to the top of the filling, and then fold the tortilla over. Press down with a spatula and cover. Cook for about 2-3 minutes on each side, then cut and enjoy! I had mine with avocado and salsa verde, and it was delicious.

1 comment:

  1. Thanks for stopping by Lostpast and trying the gumbo. So glad you liked it.
    Lovely recipe for quesadillas -- I love squash blossoms but use them rarely now I don't have a garden -- very pricy!