Omelet With Zucchini Blossoms, Crispy Onions, Feta & Tarragon

When I bought the small basket of zucchini blossoms, I thought I would be able to whip-up three, four recipes at most but I actually did get quite a few stuffed in that basket! I hope you’ve enjoyed all the zucchini blossom recipes thus far, I have this one and one more to share. Some of you might be waiting for some other dishes…be patient. You’ll thank me later when you’re looking for zucchini blossoms – you’ll remember there are a a few at this blog.

This omelet recipe is cooked on the stove-top, it’s quick, no worries about getting the kitchen too hot in the summer and it is indeed delicious. You may want to make this for a weekend breakfast or brunch or as a light evening dinner. Many Greeks will eat omelets for dinner. One of the biggest differences in North American dietary habits with that of Greek (and perhaps the diets of Mediterranean countries) is that the largest meal of the day in lunch, not dinner.

Eggs are a good source of protein and if you’re a vegetarian, you need protein. Besides eggs, this omelet contains sliced of red onions, sauteed until just crisp in emerald-green extra-virgin olive oil, sweet garden-fresh cherry tomatoes, briny crumbled Feta cheese and the beautiful zucchini blossoms with the stems in tact, halved lengthwise and taking on the flavour from some chopped fresh chives and tarragon from the garden.

Omelet With Zucchini Blossoms, Crispy Onions, Feta & Tarragon

(omelet for 1)

2-3 eggs

splash of milk or cream

sea salt and pepper to taste

1 Tbsp. chopped fresh chives

1/2 tsp. chopped fresh tarragon

2 Tbsp. of extra-virgin olive oil

1/3 cup sliced red onions

3-4 zucchini blossoms, halved lengthwise

4-5 cherry tomatoes, halved

handful of crumbled Feta cheese

  1. In a skillet over medium heat, add your olive oil and sliced red onions, stir and spread the onions evenly across the surface of the skillet. Add the halved cherry tomatoes into the skillet face-down and then turn over when the onions appear to be just caramelizing.
  2. Trim any outer leaves from your zucchini blossoms and rinse under some water. Carefully halve the zucchini blossoms lengthwise, remove the pistil from each and pat-dry. Add the zucchini blossoms into the skillet to soften a bit.
  3. In the meantime, crack your eggs in a bowl, add a splash of milk or cream, some salt and fresh ground pepper,  chopped chives and fresh tarragon.
  4. Slowly pour in your beaten egg mixture and turn the heat down to a medium-low. Add your crumbled Feta evenly over the whole omelet and place a cover over your skillet. Cook your omelet for about 5-6 minutes or until the top has set/cooked.
  5. Carefully slide your omelet onto a plate and serve with some toast or good, crusty bread.

If you are not reading this post in a feed reader or at  http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

© 2007-2010 Peter Minakis

© 2010,
Peter Minakis

. All rights reserved.

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24 Comments for “Omelet With Zucchini Blossoms, Crispy Onions, Feta & Tarragon”

says:

Beautiful! Any suggestions for a substitute for the courgette flowers? (That’s what us Brits call Zucchini blossoms – you probably worked that out.)

says:

What a beautiful omelet, full of color and flavor. With all your amazing recipes, I see a cookbook on what to do with zucchini blossoms in the near future,

says:

Beautiful presentation. I know the zucchini blossoms are supposed to be the star but I think it’s the crispy onions and the feta that add the real taste and texture.

says:

I am definitely a lunch and not dinner person, although when I was in England it was ok for my stomach to eat dinner at 7. Lovely omelet and yet another zucchini blossom recipe! You should write a book you know :-)

says:

Peter – all the zucchini blossom recipes have been terrific and this is just another example of why I love reading your blog. The omelet is colorful and delicious – satisfies the palate and the eyes.

says:

Oh, you saved me! I had a baggie (as you suggested) with remaining zucchini flowers from my frying experiment a couple of days ago. At 90+ here in SoCal, I was not looking forward to more heat exposure.
But this omelet was perfect. Of course, I had to make 4 separate ones, because I have only one small omelet non-stick pan, but everybody devoured them! I did not have fresh tarragon, so I pinched some basil from my patio.
The kids were mesmerized by eating flowers, again. And I was so sated, I skipped lunch.
Greetings!

says:

All these recipes with zucchini flowers in look amazing. It’s such a shame that they’re so hard to get hold of in London, and once you find them they are really expensive.