For your Zucchini Flower Omelette for 4 people, you'll need:
- 12 Zucchini flowers
- 6 free-range eggs (organic if you prefer)
- A splash of water
- Green Fruity olive oil, enough to cover the pan
- Fleur de Sel from Camargue with Piment d'Espelette
- 12 Zucchini flowers
- 6 free-range eggs (organic if you prefer)
- A splash of water
- Green Fruity olive oil, enough to cover the pan
- Fleur de Sel from Camargue with Piment d'Espelette
In Provence, just before the cicadas start to sing and the lavender finally blooms, certain signs of the glorious summer season start to appear on the market. Cherries, especially from the village of Venasque near the Mont Ventoux, are the best eaten directly from the tree (as I did just a couple of weeks ago!) but are jus as delicious elaborated by the top chefs in Paris into macarons or even gaspacho.
However, my absolute favorite sign of the season are the wonderfully pungent yellow-orange zucchini flowers. I was very excited to find some of the first flowers of the season during a recent weekend in Provence and I was delighted to recreate one of the first dishes I tasted upon my arrival in Provence eight years ago.
Typically zucchini flowers in Provence are stuffed and fried, however I find their delicate flavor better served in a L'Omelette aux Fleurs de Courgettes, this remarkable yet simple dish that eight years later has still not left my memory.
Zucchini Flower Omelette:
In a bowl, beat the eggs with a fork and add that splash of water.
Add the Green Fruity olive oil to the pan over medium heat.
Add the eggs to the pan and gently lay the 12 zucchini flowers (green stems removed)
When ready to flip, moisten a flat dish water and use to flip and slide the omelette.
Cut into four pie-slices and garnish with Fleur de Sel au Piment d'Espelette.
However, my absolute favorite sign of the season are the wonderfully pungent yellow-orange zucchini flowers. I was very excited to find some of the first flowers of the season during a recent weekend in Provence and I was delighted to recreate one of the first dishes I tasted upon my arrival in Provence eight years ago.
Typically zucchini flowers in Provence are stuffed and fried, however I find their delicate flavor better served in a L'Omelette aux Fleurs de Courgettes, this remarkable yet simple dish that eight years later has still not left my memory.
Zucchini Flower Omelette:
In a bowl, beat the eggs with a fork and add that splash of water.
Add the Green Fruity olive oil to the pan over medium heat.
Add the eggs to the pan and gently lay the 12 zucchini flowers (green stems removed)
When ready to flip, moisten a flat dish water and use to flip and slide the omelette.
Cut into four pie-slices and garnish with Fleur de Sel au Piment d'Espelette.