Recipe: Zucchini Flower Omelet



Zucchini Flower Omelet


-3 eggs from the Farmer's Market, slightly beaten
-10 zucchini flowers, stamen removed, rinsed
-3 small white onions, thinly sliced
-vegetable oil / olive oil
-salt / pepper
Optional:
-sliced tomato from the Farmer's Market, sprinkle with salt / pepper
-sliced baguette or toast
-soy or regular mayonnaise
-sprinkle of fresh lemon juice

Saute onions for several minutes in vegetable oil in a pan until translucent. Add flowers for several seconds until soft.

Add salt and pepper to beaten eggs. Add onions / flowers. Heat olive oil in small pan with sloped sides.

Cook, lifting sides for uncooked egg to slip through. Place plate on top of pan and flip. Place back in pan and cook other side.

Place half of omelet on plate. Garnish with toast with thin spread of soy mayonnaise, slices of fresh tomatos, and wild arugula.

Yum!