Squash Blossom Scrambled Eggs

Flor de calabaza, the delicate squash blossom prized across Mexican kitchens, turns a simple scramble into something special. Soft eggs fold around the petals with shallot, jalapeño, tomato, and a finish of crema and cotija.

Serves 2 · 12 min prep · 10 min cook

Estimate for one serving

• 310 cal
• 22g protein
• 9g carbs
• 22g fat
• 4.2g fiber

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Ingredients

• 8–10 fresh squash blossoms
• 5 large eggs
• 2 tbsp whole milk or crema
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 tbsp unsalted butter
• 1 small shallot
• 1 small, seeded if desired jalapeño
• 1 garlic clove
• 1 medium ripe tomato
• 3 tbsp chopped fresh cilantro
• 1/4 cup crumbled cotija cheese
• 4, optional for serving warm corn tortillas
• for serving lime wedges

Instructions

1. 1Gently open each squash blossom and check inside for any small insects; rinse very lightly if needed and pat completely dry with paper towels.
2. 2Trim the stems to half an inch and tear larger blossoms into wide ribbons, leaving smaller ones whole for texture.
3. 3Dice the shallot and tomato, mince the garlic, and finely chop the jalapeño, removing seeds for milder heat.
4. 4Crack the eggs into a bowl with the milk, half the salt, and pepper; whisk just until the yolks and whites combine—do not overbeat.
5. 5Melt the butter in a 10-inch nonstick skillet over medium-low heat until foaming subsides.
6. 6Add the shallot and jalapeño and cook 2–3 minutes until softened and fragrant, then stir in the garlic for 30 seconds.
7. 7Tip in the torn squash blossoms and salt; sauté 1–2 minutes until they wilt and turn silky but still hold bright color.
8. 8Pour the egg mixture into the pan and let it sit undisturbed for 20–30 seconds until the edges begin to set.
9. 9Using a silicone spatula, slowly push the eggs from the edges toward the center in long strokes, tilting the pan so uncooked egg fills the gaps.
10. 10When the eggs are still slightly wet and glossy, fold in the diced tomato and most of the cilantro; cook another 30–45 seconds until just set and custardy.
11. 11Remove from heat immediately—the residual warmth will finish cooking them without drying.
12. 12Plate the scramble, sprinkle with cotija and remaining cilantro, and serve with warm tortillas and lime wedges for squeezing.