I confess that this was the first time I cooked zucchini blossoms. I had wanted to do it for a long time, and when I saw them at the grocery store, I bought them immediately thinking about how I would use them.

Thinking back to the past, when my mom used them in the kitchen, a nice omelet came to mind! So, I created this recipe to share it with all of you in an absolutely easy and quick way.

The procedure is the classic one I follow for making omelets, with a base of beaten eggs seasoned with oil, salt, cheese, and a bit of milk, then combined with the main ingredient, which changes from recipe to recipe.

In this case, the absolute stars are the zucchini blossoms, which, unlike most omelets, are mixed with raw eggs and not cooked first. From this perspective, the preparation time is slightly reduced as both the egg and the main ingredient are cooked from the start!

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Difficulty: Easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Slow cooking
Cuisine: Italian
Seasonality: Summer, Fall

Ingredients

For the Zucchini Blossom Omelet

3.5 oz zucchini blossoms
5 eggs
2 pinches salt
1 tablespoon grated Pecorino cheese
1 tablespoon extra virgin olive oil
2 tablespoons lactose-free milk

Tools

Saucepan
Spatula
Plate

Steps

To make the Zucchini Blossom Omelet

First, take the zucchini blossoms and remove the stem with a knife by cutting it from the base. Also, remove any small leaves at the base and set them aside.
Next, from each blossom, also remove the pistil found inside by extracting it from the cut base to avoid damaging the blossom from the top. At this point, place all the blossoms in a bowl full of water.
Now, immerse the blossoms completely with your hands to remove any pollen residues inside. Then drain the dirty water and dry all the blossoms with paper towels to remove excess moisture.
Meanwhile, in a bowl, break 5 eggs and add the olive oil, salt, milk, and Pecorino cheese. Whisk everything together until you get a homogeneous mixture.
At this point, gently fold all the blossoms into the mixture with a spoon until the egg has well incorporated all the blossoms. Prepare for the next step.
Continue by heating a tablespoon of olive oil in a medium-sized non-stick saucepan, and once heated, pour the entire egg and blossom mixture evenly over the cooking surface. Continue cooking over medium-low heat with the lid on for about 10 minutes.
After 10 minutes, periodically check that the edges are well detached from the saucepan using a spatula and silicone spatula, being careful not to break the omelet. Perform this operation as soon as you notice that the surface of the omelet is mostly solidified.
Once here, when the surface of the omelet is solid, ensure it is completely detached from the bottom of the saucepan. Then place an inverted plate in contact with the omelet and flip the saucepan completely. To do this, use a plate with a smaller circumference than the pan.
To finish, return the omelet to the pan, slightly raising the heat to let it brown slightly on the opposite side. If necessary, flip the omelet multiple times using the plate.
Finally, when you’ve reached the desired level of doneness, flip the omelet onto a plate one last time and then slide it onto a clean plate, ready to be served! Let it rest for 10 minutes before serving.