Recipe written by Annie Calories: 1 serving:
210 kCal (840 kJ)
No review yet (0 review) Tags : Eté, Nice, Provence, Preparation: 15 min
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Ingredients
30 zucchini flowers
1 large white onion
1 tablespoon olive oil
8 eggs
Salt, pepper
Cookware
1 pan or skillet
1 bowl
Preparation
With your fingers, remove the stem and pistil of each flower then rinse and dry. Cut the flowers into 2 or 3 pieces each, depending on their size
Chop the onion into small pieces and sauté in olive oil, stopping before the onion begins to take on color. Add the flowers
Crack the eggs in a bowl, beat slightly with a fork then season with salt and pepper. Pour them into the pan with the onion and flowers and cook the omelette until slightly runny. Fold and serve immediately.
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Final Thoughts
A simple recipe to enjoy zucchini flowers from Provence