Huevos con Flor de Calabaza

Heat the vegetable oil in a medium non-stick skillet over medium heat.

Add the white onion and serrano pepper to the skillet and sauté for 3-4 minutes until the onion is translucent.

Stir in the cleaned squash blossoms and chopped epazote. Cook for another 2-3 minutes until the squash blossoms have softened slightly.