Thursday, July 17, 2014
Let's then say that this is a kind of lazy post because of the busy time I have before a long trip on vacation. And it is even hard to called today's recipe a recipe. It is more of an idea that I would like to share.
My beloved zucchini blossoms got frostbitten in the late spring. Last year, I had plenty of them, this summer I harvested only a few. Before I had enough to make any dish of them some already turn into small zucchinis and any dish of stuffed blossoms that I dreamed of unfortunately became impossible.
So when last Sunday when I woke up after a long party all I dreamed of was an omelette for brunch. I looked at my only pot of zucchinis and their yellow flowers and decided to make an omelette with them. I fried the blossom with small zucchinis, poured eggs on them, and a delicious brunch was ready in no time. Served with a crisp baguette, it could not taste any better.
Zucchini Blossoms Omelette
3 tbsp whole milk,
10-12 zucchini blossoms with small zucchinis, if possible,
2 tbsp chopped chives,
2 tbsp olive oil,
salt and pepper to taste.
1. Heat the oil in a medium heavy duty frying pan. Spread the zucchini flowers with zucchinis on the oil and fry them on high heat for about 3 minutes per side. Turn the heat down to medium.
2. Crack the eggs and put them in a small bowl. Pour in milk and using a fork whisk them about 10 times.
3. Spread the eggs on top of the zucchinis blossom. Using a wood spatula keep pushing the eggs from the walls to the center, spreading liquid eggs to the wall until the omelette becomes set. Season top with salt an pepper.
4. Using a spatula fold the omelette in half and transfer to the plate. Finish with chives and serve.