Begin by gently removing the stamen from each zucchini blossom, then rinse them under cool water to remove any dirt. Pat the blossoms dry with a clean kitchen towel, ensuring they are moisture-free. Once done, roughly chop the blossoms into bite-sized pieces, ready to bring their delicate flavor into your Zucchini Blossom and Egg Scramble.

In a medium skillet, heat about 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onions become soft and translucent.

Gently stir in the roughly chopped zucchini blossoms to the skillet with the sautéed onions. Season generously with salt and pepper, allowing the blossoms to wilt and turn a vibrant green.

In a separate bowl, lightly beat 4 to 6 eggs until well combined, adding a pinch of salt and pepper for seasoning. Pour the beaten eggs into the skillet with the zucchini mixture.

Once the eggs are fluffy and fully cooked, remove the skillet from heat. Spoon the Zucchini Blossom and Egg Scramble onto plates.