Recipe Description
THE edible flowers utilised in the omelette adds depth to your everyday omelette with its added flavours and fragrance.
This recipe was first published in Flavours magazine.
Recipe Ingredient
- 4 eggs
- 1cup edible mixed flowers
- 1/4cup Thai basil leaves
- 1tbsp light soy sauce
- 2cups cooking oil
- coriander leaves
- 1 red chilli, sliced
- chilli sauce, to serve
Instructions
- Crack the eggs into a bowl. Add the flowers, basil and soy sauce. Using a fork, beat the mixture until frothy.
- Heat oil in a frying pan over high heat. When hot, pour the egg mixture into the pan and cook until eggs are lightly browned, about 1 to 2 minutes. Flip omelette and brown the other side.
- Serve garnished with coriander leaves and chilli, and chilli sauce on the side.
