Wash the Zucchini flowers and pat dry
Beat together the eggs and water. Add the zucchini flowers to the egg mixture. Season with salt and pepper.
Melt the butter in a nonstick frying pan, and when piping hot add the zucchini-egg mixture. After a few minutes, when the eggs start setting, add the pieces of cheese all around. Continue to cook, but don't let the omelet get dry. Stop the cooking when it is still a bit runny. Garnish with fresh herbs and serve immediately.
Reprinted with permission from ©Mireille Guiliano, French Women Don't Get Fat, published by Vintage click for review
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