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.
- 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
- 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.