Zucchini Blossom Stuffed Omelet Recipe Video

Zucchini Blossoms show up during the peak of summer and this is the perfect time to cook Stuffed Zucchini Blossom Omelette. This is my favorite time of year and the recipe is also another favorite breakfast option for me.


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexJust EnjoyServings2
Main IngredientInterest Group


 Crimini mushrooms/Baby portabella mushroom1 Cup (16 tbs), chopped
 Leek1⁄2 Medium, stem and top cut
 Zucchini1 Small, washed
 Butter1⁄2 Tablespoon
 Ricotta cheese1⁄4 Cup (4 tbs)
 Zucchini blossoms2 Small, stemmed and pistols removed
 Eggs4 Medium
 Milk2 Teaspoon
 Tarragon1 Teaspoon
For garnish
 Fresh tarragon leaves1 Teaspoon


1) Heat up a skillet over medium heat.
2) Put 1/2 tablespoon butter into the skillet to melt.
3) Add all the vegetables at once to the skillet and saute for about 5 minutes.
4) Lightly season with salt and pepper.
5) Transfer the sauteed vegetable in a medium bowl and allow to cool down at room temperature.
6) In a larger bowl, combine the vegetable mix with ricotta. Mix thoroughly.
7) In another bowl, add the eggs. Whisk the eggs by adding milk, salt, pepper and tarragon.

8) Heat up a clean and dry skillet over medium heat.
9) Add another 1/2 tablespoon butter to it.
10) Pour half of the egg mixture into the skillet and spread evenly to make a nice and thin omelette.
11) Place the ricotta mixture at the center of the omelette.
12) Roll up the omelette and transfer on a plate.

13) Place the wilted blossoms on top of the omelettes.
14) Garnish with fresh tarragon leaves.

Editors Review

Zucchini Blossoms show up during the peak of summer and this is the perfect time to try this delicious omelet recipe. Summer is everyone's favorite time of year and the time for fresh, nutritious and light cooking. This recipe surely celebrated the season and makes a wonderful, gourmet breakfast or brunch for a sunny and breezy summer Sunday.