Even if there is a massive snowstorm an unusual cold here in England, I'm waiting for the spring to finally arrive together with the lush greens, juvenile ingredients and of course more sunshine. On the way home from London, a couple of courgette flowers became damaged a little bit, so I was not able to stuff and deep fry them, and this is how the idea of this Courgette Flower Omelette popped into my head.
- 2-3 courgette flowers slightly damaged flowers are good as well - from Turnips Borough
- 3 eggs, beaten
- 1 tbsp butter
- Salt, pepper
- 3 tbsp goat's curd - from Neal's Yard Dairy
- Fresh dill
- Tear the flowers into petals or smaller pieces.
- Melt the butter in a pan, on higher heat, add the courgette flowers with the salt and pepper and sear them for about half a minute.
- Add the beaten eggs and finish the omelette at that point what is the best for you: leave it a bit rare if you like or fry it completely.
- Serve it with the fresh goat's curd and dill and a slice of rich sourdough.