Zucchini Flower Omelette
Zucchini Flower omelete
Recipe type: Egg
  • 6 zucchini flowers
  • 2 attached zucchini, grated
  • 1 tbs butter, plus extra 1 tsp
  • 3 eggs
  • 1 tbs milk or water
  • ⅛ tsp salt
  • ⅓ cup freshly shredded or crumbled mild cheese such as mild feta or blue cheese
  1. Trim and discard stem of zucchini blossoms. Coarsely chop blossoms and set aside.
  2. In a frying pan melt 1 tsp of butter over medium heat then add the zucchini blossoms and stirring until they wilt slightly. Transfer to a small bowl and set aside.
  3. In a medium bowl, whisk eggs, milk or water, and salt.
  4. This ends up looking like a slightly thick Crepe. Heat frying pan over medium-high heat coating base with remaining 1 tablespoon of butter. When melted then pour in egg mixture and swirl to spread it out to edges of pan. As egg mixture begins to set on the bottom, lift one edge with a spatula tilting pan so all the mixture spreads evenly and cooks. Takes about 2 minutes to have a round omelette.
  5. Remove omelette from heat and sprinkle with cooked zucchini blossoms and cheese over one half of the omelette. Loosen the omelette on the other side with the spatula and fold un-sprinkled half over filled half. Cover pan and let sit until cheese is melted, about 2 minutes. Slide omelette onto a plate and serve.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/zucchini-flowers/