Omelette with Squash Blossoms
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 15 grams squash blossom calyxes (fresh)
- 1 pinch parsley, chopped
- butter or oil
- tomato sauce (sauce Tomate)
Instructions
- Add the fresh squash blossom calyxes, thinly sliced, sautéed in butter, and a pinch of chopped parsley to the eggs. Make the omelette in butter or oil according to preference. Once cooked, surround the omelette with a cordon (border) of tomato sauce.