Latest Mixtape:

Shop the TK market: Private: Tee + Vinyl Bundle

tee_bundle Buy it now

Squash Blossom and Mint Omelet: Lunch for One

There’s a roll of film that has been sitting in my night table for seven years now. No reason, really. I haven’t developed it. In a way, I kind of like knowing that there are 24 images on film of people I might still be friends with, or I’ve lost touch with, that I have never seen. They have never been posted on Facebook, or shared via an email. They’re not saved on a computer. And there’s something kind of beautiful about that, don’t you think? The longer I wait to develop it, the more nervous I get about it, in a weird way. There’s something about knowing that time stands still in those photos.

There is an intense speed to life these days. The kind of speed that I’m starting to recognize lately. I remember summers that used to drag on forever, when I’d already start itching to go back to school. Those summers are a thing of the past now. One minute it’s May and I’m celebrating yet another birthday, and the next it’s September, and we’re back to back-to-school sales and sweaters. I must say that for all that technology has provided us with in the last ten years, there are some things that it has taken away.

High school reunions? You already know who’s married, has kids, got hotter or fatter. Bad photos? They hardly exist anymore; we delete them before they ever make print (if they ever make print ) and Photoshop the crap out of them. Mail? Who gets it anymore? Tuesday night television? The ritual can be moved to any night thanks to on-demand. Presidential and gubernatorial announcements? You heard it on Twitter first. Disconnecting from work after 5? You’ve got your BlackBerry attached to your vital organs. Sitting at the library and doing physical research? It’s all on the Internet.

We’re speedify-ing everything from learning to dating (not to mention exercise!). It’s a weird world. I’m living it, but once in a while I step back and think about just how much we live in powerdrive. We do more. We accomplish more. We learn more. Is the exchange rate a good one? What I always come back to is this: writing. Whether you read something in a newspaper, a book, a blog, on a mobile device or your laptop: the message does not rely on the medium. While I crave simplicity once in a while, get overwhelmed, and freak out about the number of gray hairs I’m finding on my head as life seems to continually move faster and faster, I don’t think I’d want it any other way.

I hope all of you lovely readers had a wonderful weekend and whether your week is busy or slow, try not to live for that next weekend but find a little joy in your routine day. For those of you who work at home, you can try this omelet as a lunch option. For those of you who have time to linger in the morning this week or weekend, give this a go for breakfast. Squash blossoms are not only beautiful but delicious, too. And completely edible! Chop them up roughly and add them to this refreshing mint-studded and goat cheese-filled omelet.

Squash Blossom and Mint Omelet
*serves one

2 eggs
4-5 small squash blossoms, cleaned and roughly chopped into bite-sized pieces
1 tablespoon of fresh mint, chopped finely
salt and pepper, to taste
goat cheese, to taste
olive oil

1. In a medium bowl, whisk the eggs with a splash or two of milk.
2. Add salt, pepper, chopped squash blossoms and mint. Stir to combine.
3. Heat some olive oil in a small skillet over medium-high heat, and pour in the egg mixture.
4. Lower heat to medium and cook until the sides are firm, then carefully flip the omlet.
5. Cook the omelet until the egg is completely cooked through. Sprinkle the omlet with goat cheese, fold in half (creating a half-circle), and cook over medium-low for another 30-45 seconds.
6. Transfer the omelet to a plate, drizzle with some olive oil, season with salt and pepper (to taste) and serve.

Musical Pairings: The Shins – Oh, Inverted World + Squash Blossom and Mint Omelet

More on the Turntable.

Print this recipe

Posted by Kasey


Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • Jess O’Toole

    The omelet looks delicious. I’ve got a garden and regularly harvest squash blossoms, which is always a dance of danger with the bees. :) You’re right about life moving fast. I try to slow it down by setting the table for a proper breakfast in the morning with the husband, or making myself a nice lunch. I can often be found in the library doing research with real books, and make time for walks by the creek. We have to remember that we are the ones in the driver’s seat.

  • Kasey

    Wow, that sounds pretty lovely. I dream of having a garden. One day! I also miss going to the library. I should really try to do that once in a while :)

  • Rachel

    Wise words. Very wise.
    My weekend had slow and busy spurts. I don’t think I appreciated it much, unfortunately.
    What a unique omlet! I’ve never had squash blossoms, let alone squash blossoms and mint.

  • NicoleD

    Our neighbor has a giant squash plant that is creeping tall and is attached to a large patch of our fence. Every day I think about going over there and snatching a few ;) He did say that anything that comes over to our side is fair game. Hmmmm….

  • Kasey

    Doooooo ittttt.

  • Kasey

    Oh you must give them a try! I only discovered them a few years ago but they are truly something special. You can’t always appreciate everything, but that’s life :)

  • Kimberley

    I sort of feel like nothing is more important than finding value in the everyday. Because that’s our lives, right there, yeah? Love this. (Including the omelet for one.)

  • Kasey

    Well put, lady! Thanks :)

Get the pairings box:A curated food and music discovery experience

6 Month Gift Subscription Subscribe

In season now:

Shop the TK market: Cookbook In A Recipe Box

cookbooklead Buy it now

Latest Feature:

Recently on the turntable:

See all Stories from the Turntable > >

Recently in the kitchen:

See all Stories from the Kitchen > >