Zucchini flower omelette

As promised another zucchini flower recipe. This one is a super easy recipe and would be great for brunch or for a Sunday lunch, maybe right after coming home form the farmers market where you picked zucchini flowers and fresh eggs.
In my case eggs were from the supermarket and zucchini flowers from the patio, but it worked out pretty well even without fresh eggs.

Zucchini flower omelette

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 2 Servings


  • 2 eggs
  • 5 zucchini flowers
  • 2 oz. mellow melting cheese
  • 1 tbsp minced mint
  • salt
  • pepper
  • EVOO


  1. Start out by dicing the onion and cleaning the zucchini flowers. To clean the flowers you have to trim the stem of the flower to the base, remove the spears around the bottom of the flower and carefully remove the stigma inside the flower. For this recipe you don't have to worry too much about tearing the flower as you are not stuffing it, so it can be a good way of practicing zucchini flowers cleaning.
  2. In warm oil, sautee the onion and when it is tender add the flowers and the mint and let them fry for a couple of minutes.
  3. In the mean time, break the eggs in a bowl, season them with salt and pepper and whisk them well.
  4. Pour the eggs in the pan where you have been cooking the onion and the flowers. Swirl the pan around lifting the edges of the frittata as it cooks so that uncooked egg can reach the pan. This way the eggs will cook more uniformly.
  5. When the top frittata is set, but not yet cooked, cover half of it with thinly sliced cheese and the fold the rest of the frittata over the cheese. I used a swedish cheese that reminds me of a less buttery gouda, but anything mellow and melty should work well.
  6. Take the pan off the heat and let it rest for a couple of minutes. The heat from the pan will keep cooking the eggs and will melt the cheese.
  7. Transfer the fritatta to a dish covered with a paper towel so that most of the oil from cooking can be absorbed. Serve hot or cold.


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8 Responses to Zucchini flower omelette

  1. Pola says:

    @the cilantropist: yes! That's them!

  2. The Cilantropist says:

    So are the zucchini flowers the basically the same as squash blossoms you can get at the farmers market? I bet they taste amazing with eggs!

  3. Tiffany says:

    I adore frittata! I bet it was great with the zucchini flowers!

  4. sara @ CaffeIna says:

    I grew up with frittata with zucchini flower! So good! i could never get tired of zucchini flowers. They are so versatile!

  5. Nuts about food says:

    I had a frittata with zucchini flowers on the week end, what a coincidence! I had never had one before.

  6. That's a delicious fritatta! I am crazy about zucchini, but I've never had it with eggs 😕 .. need to change that!

  7. Manu says:

    Ohhh I would love that for lunch! But it is winter… I have to wait so long to see zucchini flowers again around here! sigh~ I love that you used mint in it, great idea!!!

  8. Nami @ Just One Cookbook says:

    I really like how Western dish includes mint, basil, and all kinds of herbs. Japanese don't use too many herbs on our traditional food so it's very nice to find mint in this omelet. I wouldn't think of it you know… Looks delicious!!

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