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)
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
- 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.
- 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.
- 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.
- 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.
- Carefully slide your omelet onto a plate and serve with some toast or good, crusty bread.
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