I was at the farmers market this past weekend and picked up some beautiful zucchini flowers. They are probably the last of the summer so I thought I should get some while I can. I love them stuffed with cheese, batter dipped and sauteed but that is a lot of work. I wanted something easier and quicker to make. So I decided on a zucchini blossom and goat cheese omelette. The flowers make the omelette look beautiful and the goat cheese made everything taste delicious. Even the manly husband didn’t mind eating a few flowers!
I didn’t make this omelette the traditional way. I actually flipped it over before I stuffed it with goat cheese so that you could see the beautiful blossoms on the outside of the omelette. This would be perfect for a summer brunch.
Zucchini Blossom and Goat Cheese Omelette
3 large eggs
2 TBS milk
salt and pepper to taste
6 zucchini flowers, stems and center removed
1 ounce of goat cheese
Heat a six inch omelette pan on mediium heat and spray with cooking spray. Beat the eggs and milk together and add salt and pepper to your liking. Pour half the mixture in the pan. Split the flowers down the middle and lay 3 on the omelette. Cook until almost set. Flip the omelette over and spread half the cheese on top. Fold the omelette in half and keep warm. Do the same with the remaining ingredients. Makes two omelettes.