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Blossom and Egg White Saute
Vegetables and Vegetarian Foods
|Blossom and Egg White Saute|
16 pumpkin or squash blossoms
3 eggs, beaten
1/4 cup chopped onion
1/8 teaspoon ground white pepper
1 Tablespoon corn oil
1 Tablespoon chopped coriander or coriander sprigs
1. Wash the blossoms, remove their stems, and cut them into one-inch pieces.
2. Mix blossoms and the beaten eggs and the pepper.
3. Heat oil in a fry pan or wok and pour in the egg mixture and stir until set. Sprinkle coriander on top and serve.