- 4-5 courgette flowers
- 5 eggs
- 100ml double cream
- 50g parmesan cheese, grated
- 1 small handful of tarragon, chopped
- Sea salt and black pepper
- 1tbsp olive oil
- 1 small knob of butter
- ½ onion, finely chopped
- 2 courgettes, diced into 1cm (½in) cubes
- 50g ricotta, crumbled
- Preheat your grill to its highest setting. To prepare the courgette flowers, detach the stalks and cube as with the other courgettes. Gently peel back the petals of the courgette flowers and remove the stamen. Tear down one side of a petal so that you can flatten out the flower in a half-moon shape.
- Lightly whisk the eggs and cream together, add the parmesan and chopped tarragon and season well with pepper and a little salt (parmesan is already pretty salty).
- Heat a 26cm (10½in) frying pan and when it is hot, add the olive oil and butter. When the fat is sizzling, add the onion and courgettes and fry over a medium heat until the onion has turned soft and translucent and the courgette is a pale golden colour, but still has a bit of bite. Season lightly with salt and pepper.
- Turn the heat right up, and when the pan is really hot, pour in the egg mixture. Let it cook a little, then drag the mixture from the sides of the pan to the centre with a palette knife. Place the flowers on top in a circular pattern, crumble the ricotta over them and place under the grill. The ricotta will turn a slight golden colour, but the omelette should still be a little wet in the middle. Either serve from the pan or carefully slide on to a large plate. Delicious with crusty bread and a salad.
Courgettes were actually first grown in Mexico. Over there, they are so plentiful that their flowers are sold in great big bundles in the markets, and are eaten in cheesy quesadillas at every other street food stand. They look wonderful laid out on an omelette, but you can just use courgettes if you are struggling to get hold of the flowers.