Edible flowers turn another simple lunch into a spectacular meal.

I love a good omelette. Hearty, healthy (ish) and flavoursome, it’s also a super-quick thing to cook for lunch when I’m a bit pressed for time. But for this omelette (spinach, chorizo and goat’s cheese filling), I decided to add a little bit of glamour.

One of the boxes from Greens of Devon had a lovely batch of calendula flowers in it. I saved most of them for two other very good edible flower recipes (more on these soon), but I pulled out a few petals from two of them to sprinkle over the omelette.

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Then I got rather carried away, and decided to sprinkle sage flowers, violas, rocket flowers and sweet rocket flowers on the omelette too.

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Oh, and I added a snapdragon:

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The garnish you can see in the background is the ‘chef’s garnish’ again, and tastes fabulous. It really is proof that salads don’t need to be the watery accompaniment to a dish, but an important part of the symphony itself.

As for how the flowers taste, well, they added a light note to the omelette. Some are tastier than others. The snapdragon flower I tried on this dish wasn’t the sweetest of blooms, and I’ve been warned by other gardeners about these flowers, which looks so pretty, but often don’t taste quite as fabulous.

But what colour!

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