 |
| 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’.
 |
| Fig.3. Mis-en-place |
Ingredients:
5 tablespoons of olive oil
6 small potatoes, diced small
1 onion, chopped,
6 to 8 zucchini flowers
4 eggs
Salt and pepper, to taste.
 |
| Fig.4. Prepped |
Directions:
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.
