Courgette flower omelette

This is a wonderful breakfast or brunch dish (although would also work well as a light lunch or supper).

Serves 2-4


  • 2 handfuls of spring greens, sliced
  • 5 duck eggs
  • 4 courgette flowers (with the courgettes attached)
  • 1 teaspoon of cajun spice mix
  • Large pinch of chilli flakes
  • 1 tablespoon of grated parmesan
  • Leaves from 2 bunches of mint
  • 2 tablespoons of pine nuts


Preheat the oven to 200C
Heat a large glug (roughly a tablespoon) of oil in an oven proof pan
Add the spring greens and cook until just charred around the edges
In a bowl, combine the eggs with a pinch of salt, chilli and cajun spice mix and give them a light beating with a fork
Pour the eggs into the pan
Once the eggs are starting to set at the bottom of the pan, top with the cheese, pine nuts and courgettes with their flowers and bake for 5-7 minutes or until the egg is set
Slice, top with the mint and serve