My squash started to produce nutritious blossoms. One Saturday morning, I grabbed the flashlights to look for soon-to-bloom squash flowers and spring onions. This was my first time to eat this.
I picked three blossoms to try it out, rinsed and drained on paper towels.
Beat one egg with a dash of salt and added freshly picked green spring onions from my little garden.
In a nonstick pan, I sauted a little butter, minced garlic and thinly sliced onions.
I dipped the blossoms to the egg, and fried the blossoms for one minute.