The zucchini flowers omelet is an excellent way to prepare a light and tasty second course quite quickly.
Usually, I prepare zucchini flowers stuffed with ricotta or in the shape of a savory pie with buffalo mozzarella and anchovies, and I must say that I waited too much in trying the omelet. Wasted time, because it is done quickly and it is tasty and delicate at the same time.
I know that courgette blossoms should be in spring – but I don’t know how or why I’m finding them easily in the supermarket now, in November, with no problems. I prefer seasonal vegetables but let us just say that this year the cold seems to be coming only now that it is almost December.
I tried a few other recipes, but the one I liked the most was the Cucchiaio d’Argento one.
I left a couple of whole flowers for beauty, it doesn’t change the taste. You can also leave them all whole or slice them all.
Ingredients (for 2):
- 4 eggs
- 18 zucchini flowers
- 40 g of grated Parmigiano Reggiano
- extra virgin olive oil
- black pepper
- Clean the zucchini flowers, remove the stems, and pistils. Wash and dry them carefully. You can slice them all or part of them.
- Break the eggs into a bowl and beat them lightly and add salt, pepper, and grated Parmesan.
- Heat a non-stick pan where you have poured 2 tablespoons of extra virgin olive oil.
- Add the flowers and leave them to flavor for a couple of minutes.
- Pour in the egg mixture and cook your zucchini flowers omelet for about ten minutes.
- Take a dish that can contain all your omelet and slide it over them, then turn it over on the pan and cook it for another couple of minutes on the other side.
- Serve immediately or even at room temperature.