2 T butter
9 eggs
3 T milk
1 leek (or 2 green onions), chopped
2 yellow squash, chopped into little pices
1 T garlic, chopped
1/3 c shredded mozzarella cheese
1/4 c parmesan cheese
2 t salt
1 t black pepper
9 squash blossoms

Preheat oven to 400 degrees F.

Clean the leeks, being sure to peel back the layers to get the soil hiding in there. Inspect squash blossoms for dirt, or bugs. Gently rinse with water and pat dry with paper towels. Remove the pistil from inside each flower.

In a large bowl whisk together eggs, milk and cheeses.

​In an oven safe pan melt the butter over medium-high heat. Sauté the leek (or onions) until translucent – just a few minutes, sprinkle with salt and pepper, then add the squash and cook for 2-3 minutes. Add garlic and cook for a couple minutes more.  Stir the ingredients every now and then to avoid sticking to the pan.
Pour the egg mixture into the pan, and stir to evenly distribute the ingredients. Lay squash blossoms on top. Just let it cook until it looks about half set, so the bottom looks like an omelet but the top is still watery.
Put in the oven for 10-15 minutes and bake until golden and puffed, approx 15 minutes.