Omelet with courgette flowers

COOKING TIME: 30 Minutes


  • 6 eggs
  • 4 courgette flowers
  • 3 baby courgettes
  • 125g tuna in oil
  • 250 g fresh ricotta cheese
  • Balsamic Vinegar (to taste)
  • salt and pepper to taste
  • Parmigiano Reggiano

Preparation Instructions

  1. Fill food processor with tuna and ricotta. Blend well until smooth and add balsamic vinegar to taste.
  2. Beat eggs well in a seperate bowl and add courgettes. Add salt, pepper, and cheese to taste.
  3. Cook egg mixture into thin omelets.
  4. Let omelets cool before filling with tuna spread, then roll.
  5. Cut into smaller pieces and serve with balsamic.

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