Thursday, February 25, 2016

Baked Egg with Zucchini Blossoms

Zucchini blossoms? Hah! Plenty of resources on the web about these edible flowers. I had no trouble figuring out how to clean it and had as many tips how to eat it.

Some people remove the stamen/pistil in the center, some don't. I decided to leave it out of this egg dish. These flowers were purchased from Aeon, Desa Parkcity. I think my heart did a somersault when I saw it displayed on the shelf. I was that excited ..even if it wasn't in freshly-plucked condition.

".... It's not going to look any prettier once it's cooked." I put it in my shopping basket and made my way to the cashier.

Thus, begins another edible flowers adventure. I ate one of it raw to get an idea what it tastes like. I would describe it as something as refreshing as biting into cucumbers except that these aren't crunchy. It was light and pleasant. There is no bitterness or sourness to it, not even an aftertaste. It felt like I was munching on a thin soft lettuce.

My family loves egg dishes so it was only natural that I found inspiration from the many frittata recipes on the web. This is wholly oven-baked and I used what I had in the kitchen.

Baked Egg with Zucchini Blossoms

My husband gave it the thumbs up, especially raving about the bits of baked cream cheese. I loved it too! The cheese gave it a nice flavour. The flowers made it appetisingly pretty!

Baked Egg with Zucchini Blossoms
- 6 eggs
- 7 zucchini blossoms (sliced)
- 1 medium-large red onion (thinly sliced)
- 2 medium tomatoes (sliced)
- ⅔ cup chopped celery
- ½ cup cream cheese
- 1 tbsp cooking oil
- Salt and white pepper to taste
- Flat-leaf parsley (optional)


1) Pre-heat oven to 175C.
2) I used an 11-inch round baking tray. Grease tray with cooking oil.
3) Lay tomatoes, onion and celery onto the tray. Scoop bits of cream cheese over. Spread chopped zucchini blossoms around.
4) In a bowl, add the eggs and season with salt and pepper. Whisk the eggs to combine everything. Pour this egg mixture over the ingredients on the baking tray.
5) Bake for 25 minutes at 175C, or until cooked (baking time may vary).
Optional: Place a bit of flat-leaf parsley in the middle about 15 minutes into baking time.

Bits of Cream Cheese and chopped Zucchini Blossoms

The egg is poured in.

Getting the Bake!

Tadaa! Baked Egg with Zucchini Blossoms and Cream Cheese.


This post is linked to Little Thumbs Up - Feb 2016 which is organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Sweet Home-Chefs.

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  1. Replies
    1. Thanks, Angie - just toning it down a bit after all the heavy festive eating I've done over the past few weeks.

  2. Ths eggy dish looks colourful and bet it tastes good too!

  3. thumbs up
    looks really appetizing

  4. It looks good and healthy. Lucky hubby to have a good cook as wife. ^^

    1. Haha..I'm lucky to have someone who isn't a fussy eater - makes exploring new dishes all the easier! ;D

  5. Oh, that is such a pretty dish!! I wish we'd get zucchini flowers here too but no such luck! I'd love to try this out some time.

    1. Imagine this with a mish-mash of edible flowers, Kanak H. - I think it would be extremely delicious!!


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