Preheat the oven to 400F.

Prepare egg mixture.

1. Whisk together the eggs and cream in a medium sized bowl

2. Chop the red onion and add it to the egg mixture.

3. Whisk in the salt and pepper.

Warm over stovetop.

1. In a large, heavy and *oven-safe* skillet, melt the butter over low heat.

2. Add the egg mixture and stir continually over low heat for roughly 7 minutes, or until the mixture is warm *but NOT cooked*.

3. Remove from heat and add in sliced cheese, and sliced green onion.

4. Remove the stems from the squash blossoms and arrange them in the pan, lightly coating them in the egg.

Bake for 20 minutes, or until just set.