Omelet of Zucchini Flowers
"A neat way to use these inexpensive blossoms (a blessing if you garden). This is from Mireille Guilano. I haven't tried this way yet (having previously always fried them) but am looking forward to it."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 16 squash blossoms, washed and patted dry
- 10 eggs
- 1⁄4 cup water
- salt and pepper
- 1 tablespoon butter
- 1 cup fresh goat cheese or 1 cup ricotta cheese
- fresh herb (to garnish)
directions
- Beat the eggs and water, and add the flowers to the mix.
- Season to taste with salt and pepper.
- Heat the butter in a skillet til very hot, then add the eggs.
- After it begins to set, crumble the goat cheese evenly over it.
- Stop cooking when just barely set, to avoid drying it out.
- Garnish with herbs and serve.
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RECIPE SUBMITTED BY
JenPo
United States
I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice.
Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.
