Edible Flowers
TOP TIPS
- Scatter Edible Flowers such as Pansies, Nasturtiums and Pot Marigold over Salads (use the individual petals if the flowers are particularly large)
- Place Perlargonium leaves in the base of a sponge prior to baking - it will look and taste stunning
- Toss Nasturtium flowers into seafood pasta or rice just before serving
Omelette with Cherry Tomatoes, Shiitake Mushrooms and Marigold Petals
Serves 2
Ingredients
200g Shiitake or Oyster mushrooms
Olive Oil
6 Eggs
50ml Milk
Salt and Freshly Ground Black Pepper
6 Red Cherry Tomatoes
6 Yellow Cherry Tomatoes
Cheese (optional)
Marigold petals
Method
Fry the mushrooms in olive oil, drain on kitchen paper and keep warm.
In a bowl, whisk the eggs together with the milk, season with salt and pepper.
In a separate pan, heat some more olive oil until it's nice and hot, then pour in the egg mixture. When the eggs are nearly cooked through, add the raw tomatoes and cooked mushrooms. At this stage you could add some cheese. Sprinkle in the flower petals, fold the omelette over and serve.
