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    You are in: Home / Recipes / Omelet With Flowers Recipe
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    Omelet With Flowers

    Omelet With Flowers. Photo by awalde

    1/6 Photos of Omelet With Flowers

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    awalde's Note:

    Try this recipe if you have some edible flower available and impress your guests! I used mustard, chamomile, tassel hyacinth, and borage flowers.

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    Units: US | Metric


    1. 1
      Beat eggs add water and flour and make a batter.
    2. 2
      Combine with cheese, flowers, salt and pepper.
    3. 3
      Heat olive oil in a pan.
    4. 4
      Poor the mixture in the pan or take spoonfuls of batter and drop into the oil.
    5. 5
      When the bottom side of the omelet is golden brown turn it over the cooked on the other side4.

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    Ratings & Reviews:

    • on July 11, 2011


      I cut the recipe in half and the flowers used were the blooms of lemon verbena, sage, lavender and violets all from our garden. Tried Grana Padano cheese, sprinkled with Corsican salt and 1/2 tablespoon of the olive oil was replaced with real butter. This reminded us of a thin quiche and was most unusual in texture-not what we were expecting. Served with Persian Kidney Beans, Radish and fresh corn on the cob. Thank you! Reviewed for NA*ME tag/July.

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    Nutritional Facts for Omelet With Flowers

    Serving Size: 1 (96 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 264.6
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 5.1 g
    Cholesterol 195.0 mg
    Sodium 208.8 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 0.4 g
    Sugars 0.2 g
    Protein 10.6 g

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