Fresh pumpkin flowers can be found in summer and only for few weeks. If you have some, try this special omelette!
Ingredients (for 2)
- 4 eggs
- 2 cups pumpkin flowers
- 1/4 cup milk
- 3 tbsp grated Parmesan cheese
- 2 tbsp olive oil
- salt & black pepper
Directions
- Gently wash and pat dry the pumpkin flowers
- Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation
- Beat the eggs in a bowl and add milk, grated Parmesan cheese and a pinch of salt and black pepper; stir to combine
- Sauté the pumpkin flowers in olive oil for a couple of minutes, then cover with a lid and cook at low heat for 5-6 minutes or until soft
- Spread the flowers evenly over the bottom of the pan and pour in the eggs
- Cook at low heat for a couple of minutes uncovered, until base and edges are set
- Turn over, cook for 2 minutes more and serve immediately
Tips from the Chef
- You can use a flat dish or a lid to help you in turning over the frittata
- If the pumpkin flowers are big, you can chop them and reduce cooking time
Cambooza 