In Nice, we eat flowers

Courgettes flower

In the end of September, I could still find bunches of courgette flowers in our local supermarket. In many countries they are called zucchini flowers. Stuffed and deep-fried courgette flowers are a staple in Nice. The flowers are large and crisp, and never attached to baby courgettes. They are sold in bunches, and I read somewhere that these are in fact male ones, which don`t produce any fruit.

I am not a fan of deep-frying so I have used these flowers to make a simple omelet. I choose free-range eggs, œufs de poules élevèes en plein air. These are shown to have a more favourable fatty acid profile and less cholesterol.

2 servings

  • A bunch of courgette flowers
  • 2 tbsp rapeseed oil
  • 6 free-range eggs
  • 2 tbsp low-fat crème fraîche (15 % fat)
  • 6 slices low-fat chevre, goat cheese (12.5 % fat)
  • Freshly ground black pepper
  • Fresh herbs
  • Pinch of salt (optional, if you need NB! There is plenty of salt in chevre)

First wash the courgette flowers and discard the stems. Heat rapeseed oil in a large pan and gently cook the flowers until wilted. They do not need to be all soft, some crispiness is nice.
Beat the eggs with black pepper and low-fat crème fraîche. Pour into the pan and dot with chevre slices. Cook until the eggs are set, stirring a little now and then.
Decorate with fresh herbs, parsley or chives, and serve with whole wheat bread and green salad for a simple lunch.

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