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Omelette
with courgette flowers
Ingredients
for 4 people:
400 g courgette flowers |
plain flour |
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extra-virgin olive oil |
salt |
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pepper |
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Preparation
Clean the zucchini
flowers, wash and shake them to remove the exceeding water and cover with
flour. Heat plenty of oil in a pan. Fry the zucchini flowers until golden.
Meanwhile beat the
eggs in a bowl, season to taste with salt and pepper, and pour them into the
pan covering the zucchini flowers.
Let the omelet set
without mixing, then turn it over with a slice and cook the other side.
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