The delicate flavor of zucchini blossoms pair beautifully with eggs. Try them in this simple omelet, with just a bit of fresh cheese, for breakfast, brunch, an easy lunch, or a light dinner.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 8 to 12 zucchini blossoms
- 1 Tbsp. butter, plus 1 tsp.
- 3 eggs
- 1 Tbsp. cream, milk, or water
- 1/8 tsp. salt
- 1/3 cup freshly shredded or crumbled mild cheese such as chèvre, mild feta, or farmers cheese
- Trim and discard stem of zucchini blossoms. Coarsely chop blossoms and set aside.
- In an 8-in. frying pan, melt 1 tsp. of butter over medium heat. Add zucchini blossoms and cook, stirring, until wilted and soft, about 3 minutes. Transfer to a small bowl and set aside. Wipe out pan and set aside.
- In a medium bowl, whisk eggs, cream (or milk or water), and salt just until blended. Do not overmix or eggs will toughen.
- Heat reserved frying pan over medium-high heat. When hot, add remaining 1 Tbsp. butter and tilt pan to coat evenly. When butter is foamy, pour in egg mixture and swirl to spread it out to edges of pan.
- As egg mixture begins to set on the bottom, lift one edge with a silicone spatula and tilt pan to let the uncooked mixture on top flow underneath. Continue lifting edges of omelet and tilting pan, working your way around all sides, until no more uncooked egg mixture will flow underneath and the top is just a little moist, about 2 minutes total.
- Remove omelet from heat. Sprinkle cooked zucchini blossoms and cheese over one half of the omelet. Loosen the omelet with the spatula, fold un-sprinkled half over filled half. Cover pan and let sit until cheese is melted, about 2 minutes. Slide omelet onto a plate and serve immediately.
Makes 1 Zucchini Blossoms Omelet.