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: 20 mins
• 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

1. Beat the eggs and water, and add the flowers to the mix.
2. Season to taste with salt and pepper.
3. Heat the butter in a skillet til very hot, then add the eggs.
4. After it begins to set, crumble the goat cheese evenly over it.
5. Stop cooking when just barely set, to avoid drying it out.
6. Garnish with herbs and serve.