Omelet With Flowers Recipes

OMELET OF ZUCCHINI FLOWERS

Steps:

• Beat the eggs and water, and add the flowers to the mix.
• Season to taste with salt and pepper.
• Heat the butter in a skillet til very hot, then add the eggs.
• After it begins to set, crumble the goat cheese evenly over it.
• Stop cooking when just barely set, to avoid drying it out.
• Garnish with herbs and serve.

A FRENCH COUNTRY AFFAIR! ELEGANT OMELETTE GATEAU W/CHIVE FLOWERS

Steps:

• Take 2 bowls and add 5 eggs to each bowl - whisk lightly.
• In a large frying pan, add 1 teaspoon of the olive oil and fry the courgettes, spring onions, chives and chive flowers. Saute for about 8 to 10 minutes over a low to medium heat until the vegetables and herbs are soft but not coloured. Set aside and season with salt and pepper.
• In one bowl of whisked eggs, add the fried courgette mixture and in the other bowl of eggs, add the red peppers, garlic and chili - season well with salt and pepper.
• In an 8" omelette or pancake pan, heat up some of the remaining olive oil and using a third of the courgette omelette mixture, make an open face omelette; fry the omelette for about 5 minutes or until the omelette is firm. Carefully invert the omelette on to a plate - then slide it back in to the pan cooking the other side of the omelette for about 3 minutes or until firm. Make two more courgette omelettes this way and set them to one side to cool. Continue with the red pepper omelette mixture - making three more open face omelettes. You will now have three courgette omelettes and three red pepper omelettes. Allow them to cool before assembling your "Gateau".
• Whilst the omelettes are cooling, make the filling. Mix all of the filling ingredients together - check the seasoning and add salt and pepper to taste.
• Take an 8" cake tine, line it with some cling film, making sure that it overlaps the sides to about 6".
• Assemble the gateau - start of with the most attractive red pepper omelette, and place it in the cake tin - spread some filling over the top of the omelette. Continue with a courgette omelette and then a red pepper omelette - continue stacking the omelettes this way, spreading the filling in between them as you go. You will end up with a big multi-layered cake or sandwich of omelettes!
• Take the excess cling film and cover the gateau to cover it completely. Allow to rest in the fridge for 24 hours.
• When you are ready to serve it - carefully take the gateau out using the cling film to help you lift it out of the tin.
• Serve it on a pretty plate or cake stand, with the red pepper omelette facing the top.
• Sprinkle baby salad leaves and parmesan cheese shavings over the top and around the gateau. Chive flowers would also be an attractive garnish.
• To serve, cut in to wedges and serve with the salad leaves and parmesan shavings - with extra salad leaves and dressing if you wish.

CHEF FLOWER'S SIMPLE SUNDAY BRUNCH OMELETTE

Steps:

• Place the eggs in a pouring bowl beat using a whisk or electric blender, then add parsley & mint.
• Spray olive oil on the non stick pan.
• Place pan on the stove top, heat on a medium to low heat.
• Pour 1/4 mixture of eggs on pan. (the eggs should cover the entire pan).
• Add 1/4 of onion, bacon and cheese on half a side of the eggs.
• Cook until the egg is slightly brown.
• Flip half of the cooked eggs and press down lightly (be careful as some of the mixture oozes out).
• Cook for about 2 minutes.
• Serve.