Soft, large flower petals work perfectly in a delicate French rolled omelette filled with tangy goat cheese, peppery nasturtium and savoury chive flowers. The large blossoms in the egg mixture can be petals from tulips, hollyhocks or zucchini flowers depending what you have growing. These flowers each lend texture and unique flavour to this simple and satisfying meal. Cook the omelette gently to keep it soft and prevent browning.
French Flower Omelette
- 4 eggs
- ¼ tsp salt
- ½ tsp sugar
- ¼ cup goat cheese softened
- 2–3 tulips hollyhocks or squash blossoms, petals torn and stamens removed
- 2 chive flowers petals only
- 4 nasturtium flowers petals only
- Fresh pepper to taste
- 2 tsp vegetable oil
- 2 tsp butter
- Bring cheese to room temperature and mix in torn nasturtium, chive petals and fresh pepper.
- For each omelette, beat two eggs in a small bowl with ⅛ tsp salt and ¼ tsp sugar until the egg is frothy. Then add ½ of the tulip, hollyhock or squash blossoms.
- In a six or eight-inch nonstick skillet, melt 1 tsp each of butter and oil over moderate heat. Add the egg to the skillet and cook over low heat, stirring gently until it starts to set (about 10 seconds). Stop stirring and let set a few seconds longer.
- Spread two tablespoons of the goat cheese mixture down the centre and cook until egg is just set (about one minute).
- Fold opposite sides of the omelette over the filling; then, starting with the open edge, roll the omelette onto the plate, wrapping edges over itself.
- Repeat the process for a second omelette and serve immediately with toast or a side salad.