Omelette with cheese and dried cornflower petals

 

It is winter here and no so many flowers in the garden, but I have plenty of dried cornflower petals, which keep a beautiful blue colour and are fun to use in the kitchen.

For the frittata: beat three free-range eggs with a little water and a pinch of salt. Grease a fryingpan with olive oil and when the oil is hot add the eggs. Spread the mixture well (I make four 'cuts' on the sides to spread the eggs well) and sprinkle with cornflower petals. 

Add a couple of slices of Edam cheese and more petals.

Fold the omelette and then cook for one more minute on each side. Then add a few more petals on top.

Serves two. Yum!

Photos and Recipes by Alessandra Zecchini ©