Omelet With Flowers

"Try this recipe if you have some edible flower available and impress your guests! I used mustard, chamomile, tassel hyacinth, and borage flowers."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
photo by COOKGIRl photo by COOKGIRl
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
Ready In:
45mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Beat eggs add water and flour and make a batter.
  • Combine with cheese, flowers, salt and pepper.
  • Heat olive oil in a pan.
  • Poor the mixture in the pan or take spoonfuls of batter and drop into the oil.
  • When the bottom side of the omelet is golden brown turn it over the cooked on the other side4.

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Reviews

  1. I cut the recipe in half and the flowers used were the blooms of lemon verbena, sage, lavender and violets all from our garden. Tried Grana Padano cheese, sprinkled with Corsican salt and 1/2 tablespoon of the olive oil was replaced with real butter. This reminded us of a thin quiche and was most unusual in texture-not what we were expecting. Served with Recipe #363332, Recipe #456695 and fresh corn on the cob. Thank you! Reviewed for NA*ME tag/July.
     
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RECIPE SUBMITTED BY

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well
 
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