2 Tablespoons canola oil
2-3 cloves garlic, minced
1/2 cup chopped onion
1/4 cup chopped red pepper
about 12 zucchini blossoms, washed and dried
1 Tablespoon fresh basil, chopped
1/2 Tablespoon fresh oregano, chopped
4 large eggs
salt and pepper
Heat oven to 400ºF.
In a large ovenproof skillet, heat the canola oil over medium heat.
Add the garlic, onion and red pepper.
Sauté about 1 minute.
Add the zucchini blossoms and cook, stirring occasionally, for about 10 minutes until they are lightly browned.
Add the basil and oregano.
Stir to mix well.
In a medium bowl, whisk the eggs with salt and pepper to taste, until well blended.
Add to the skillet and stir to blend well.
Lower the heat and cook until the eggs are just set.
Put the skillet into the oven and bake until done, about 15 to 20 minutes.
Slice into wedges and serve.