Thinking about something different for your breakfast or brunch time? Find some super fresh courgette flowers and fresh eggs...some parmesan cheese, red onions...and start cooking a delicious and tasty omelette!
I personally love courgette flowers; I think you can easily find them in supermarkets or markets in this season: if you have zucchini plants...it's even easier. Summertime is the perfect season for courgette flowers: chubby and delicate at the same time, they are really a jolly for many recipes!
Serving size 4
10 fresh courgette flowers
4 to 6 eggs (depending on their dimension)
1 medium red onion
4 spoons of grated fresh parmesan cheese
Extra virgin olive oil
Salt and black pepper to taste
Clean the courgette flowers very gently, taking the petiole away. Cut them into medium pieces and set them apart. Take a bowl, break the eggs, add grated parmesan cheese, salt and black pepper, the courgette flowers and mix with a fork: set apart.
Take a pan, put some extra virgin olive oil and cut the red onion into thin slices. When the oil is hot enough, add the red onion and make it fry very gently. When ready, let it cool down and add it to the eggs.
Take now a medium large pan and put a spoon of extra virgin olive oil inside: when it starts to fry, add the omelette mix one ladle at a time. When the eggs begin to get solid on the underlying side (the one which is in contact with the pan), move it gently, fold it in a half and finish to cook, being careful not to burn it and dry the eggs to much: the inside part of the omelette must be creamy and soft. You can now proceed with the other omelettes.
Serve your courgette flowers omelette with warm and toasted bread, butter, good coffee, fresh orange juice and your breakfast will be deliciously ready!
For a light brunch: serve your omelette with a fresh mixed salad or grilled vegetables (zucchini, eggplants, radish, fresh mushrooms). A glass of cool, sparkling or still white wine will be perfect!