|Fig.1. A Flowery Omelet|
Summer is coming to a close which means zucchini flower stores are diminishing fast. The Birri Brothers in the Jean Talon Market still has the flowers available and I suggest you pick some up and get some summer into your mouth before potatoes, beets, squash and cabbage dispense a hostel take-over on the Birris.
There was a time when delicacies such as Zucchini flowers were only available for a few short weeks, now, because of greenhouses and restaurant demands; the flowers are available all summer. But all good things must come to an end so get some before they’re gone and make an omelet.
|Fig.2. Use a non-stick|
Omelet With Zucchini Flowers, Potatoes and Onions.
Some people remove the inner part of the flower. I’m referring to the stamen or pistils in the center of the flower, the part covered by the pedals. I generally eat them. I do, however, look into each flower just to make sure no ants are napping in there. Eating an ant will not hurt you, like my son likes to say, ‘it’s protein’.
5 tablespoons of olive oil
6 small potatoes, diced small
1 onion, chopped,
6 to 8 zucchini flowers
Salt and pepper, to taste.
Add the oil to a large, non-stick pan set over medium high heat. Add the potatoes and onions and cook until potatoes brown slightly, about 15 to 20 minutes. (this part is important. Getting your potatoes golden brown will make them taste like French fries, make sure you stir occasionally. That’s why I add 5 tablespoons of olive oil, because the potatoes need to be cooked proper.) Add the zucchini flowers evenly about the pan but don’t stir. Whip the eggs until they homogenize, lower the heat to medium-low and add the egg. Cook until the surface of the omelet solidifies but doesn’t dry up. Add salt and pepper and eat. Great for lunch the next day in a Panini.