A fresh, floral twist on a classic dish—perfect for a light dinner or summer brunch! 🌼
Zucchini (pumpkin) flowers are a seasonal delicacy with a delicate flavor and soft texture that pairs beautifully with eggs and herbs. This fluffy omelette brings together sautéed vegetables, two kinds of cheese, and aromatic herbs for a satisfying, wholesome meal that’s both beautiful and delicious.
Ingredients (Serves 4)
- 25–30 fresh zucchini (pumpkin) flowers
- 1 spring onion, finely chopped
- 1/2 small red or yellow onion, finely chopped
- 1 bell pepper, chopped (use mixed colors for visual appeal)
- 1 tablespoon butter
- 6 eggs
- 1 teaspoon dried oregano or thyme
- 1/2 teaspoon ground turmeric
- Salt and freshly ground black pepper, to taste
- 150g feta cheese, crumbled
- 50–60g grated Parmesan cheese
Instructions
Step 1: Prepare the Zucchini Flowers
Gently clean the zucchini flowers by removing the stamens inside. Rinse lightly, pat dry, and slice them into thin strips.
Step 2: Sauté the Veggies
In a large non-stick frying pan, melt the butter over medium heat. Add the chopped spring onion, dried onion, and bell pepper. Cook for a few minutes until they begin to soften. Add the zucchini flower strips and sauté everything together until tender, about 3–4 more minutes.
Step 3: Whisk the Eggs
In a mixing bowl, beat the eggs until frothy. Add the oregano or thyme, turmeric, salt, and pepper. Stir in the crumbled feta and grated Parmesan until well combined.
Step 4: Cook the Omelette
Reduce the heat to low. Pour the egg mixture evenly over the sautéed vegetables in the pan. Cover with a lid and let cook undisturbed for 5–6 minutes, or until the eggs are mostly set.
Step 5: Flip & Finish Cooking
Carefully place a plate over the pan, flip the omelette onto the plate, and slide it back into the pan to cook the other side for another 3–4 minutes until golden and fully cooked through.
Step 6: Serve & Enjoy
Slide the omelette onto a serving platter, cut into wedges or squares, and serve hot. It pairs wonderfully with a crisp green salad or a slice of rustic bread.
Tips & Variations
- Make it spicy: Add a pinch of chili flakes or a diced chili pepper for heat.
- For extra fluffiness: Add a splash of milk or cream when beating the eggs.
- No zucchini flowers? Use baby spinach, shredded zucchini, or even fresh herbs like basil and parsley.
This zucchini flower omelette is a seasonal favorite that’s light, nutritious, and full of Mediterranean flavor. A perfect way to celebrate summer’s fresh produce with elegance and ease!