Omelette aux Fleurs de Courge (Omelette with Squash Blossoms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 15 grammes squash-flower calyxes
- butter
- 1 pinch chopped parsley
- butter or oil
- sauce Tomate
Instructions
- Shred the freshly picked squash-flower calyxes and toss them in butter.
- Combine them with a pinch of chopped parsley and add them to the eggs.
- Make the omelette, either in butter or in oil.
- Surround it with a ribbon of sauce Tomate.