Omelet with Flowers
Elevate your breakfast or brunch with this exquisite Omelet with Flowers—a feast for both the eyes and the palate. This elegant dish features fluffy eggs enriched with a splash of milk, delicately seasoned with salt and pepper, and beautifully adorned with vibrant edible flowers like nasturtiums, pansies, or calendulas. The addition of fresh herbs and an optional touch of creamy, shredded cheese adds layers of flavor to every bite. Quick and easy to prepare, this recipe takes just 15 minutes and results in a stunning, restaurant-worthy omelet that’s perfect for special occasions or a luxurious start to your day. Garnish with extra petals and herbs for a show-stopping presentation that highlights nature’s artistry.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 pieces eggs
- 2 tablespoons milk
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon butter
- 0.5 cups edible flowers (e.g., nasturtiums, pansies, or calendulas)
- 0.25 cups shredded cheese (optional, e.g., cheddar or Gruyère)
- 1 tablespoon fresh herbs (e.g., parsley or chives, finely chopped)
Instructions
Rinse the edible flowers gently under cold water and pat them dry with a paper towel. Remove any stems or green parts, leaving only the delicate petals.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and melt the butter, tilting the pan to coat the surface evenly.
Pour the egg mixture into the skillet and let it cook undisturbed for about 1-2 minutes, or until the edges begin to set.
Sprinkle the edible flowers, shredded cheese (if using), and fresh herbs evenly over one half of the omelet.
Using a spatula, carefully fold the other half of the omelet over the flower-topped side. Cook for an additional 1-2 minutes, or until the cheese has melted and the eggs are fully set but still tender.
Gently slide the omelet onto a plate and serve immediately, garnished with a few extra edible flowers and herbs if desired.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 2.3 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 331 mg | 25% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
