It’s totally fine to eat flowers and don’t let anyone tell you different. And if you have doubts, then it’s totally fine once you surround them with the basics of a great diet: eggs, prosciutto, butter, cheese, herbs.
Some of my clients who tolerate eggs well eat them every day – and we’ve covered everything from sweet omelets, to stuffed omelets, to baked omelets, but how about flower omelets?
Zucchini blossoms can be found at most farmer’s markets and they make your meals shine! Most people have tried zucchini blossoms stuffed, but I really like how airy and fluffy they make any omelet.
Bored no more – here comes a new egg dish you will LOVE!
Serves 2:
6-10 zucchini blossoms
3 oz prosciutto
4-6 large eggs
2 oz cheddar cheese, cut in chunks
1 1/2 tbsp chopped up parsley, arugula or summer savory
sea salt and pepper to taste
butter for coating
Get yourself a large pan, put it over medium heat and gently coat it with butter. Place the slices of prosciutto on the bottom so you cover it tightly. Let it cook slightly. Mix the eggs together and pour them on top. Spread the pieces of cheese. Cover with the washed and dried zucchini blossoms, sprinkle with the herbs, salt and pepper. Once the prosciutto aroma envelops your kitchen, you should be ready to flip the omelet. It’s pretty thick, so you can use a plate to turn the omelet over (secret tip: place plate on top of pan, flip and slide the uncooked side back into the pan). This works very well with thicker omelets and fritatas. Cook for a few minutes till the bottom side turns golden and serve on a large plate with the blossoms up.