- Remove the pistils of the flowers, cut them in little strips;
- Grate the zucchini;
- Scramble the eggs in a bowl, adding salt and pepper;
- Heat up the oil in a non-stick pan;
- Stir-fry the zucchini and flowers on high heat;
- After 2 minutes add the egg and let cook with a lid on low heat for 4 minutes;
- Turn the omelette and serve warm.
Tip: grated parmesan can be added as well to the mix to make it even more tasty.
Aron Wussler
