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Garden Fresh Omelette

Come on – don’t you want to just fold that left side over the right and watch that cheese melt into delicious, golden brown goodness?

This is a great idea for an omelette when you don’t have much time, and another way to enjoy your squash flowers. Add a bit of ricotta, some fresh herbs, and you have yourself a gourmet breakfast without the price tag or the fuss.


2 eggs, beaten
2 tbsp fresh herbs (I used oregano and onion chives)
2-3 tablespoons ricotta cheese
4 squash blossoms, rinsed, dried and chopped
salt & pepper, to taste


Seriously, I’m not going to insult your omelette-making skills. I’m sure you you know the basics of omelette-making, but I’ll give you my step-by-step for reference. First, place your skillet over low – medium heat. Add 2 tbsp of butter or olive oil. Once melted, add your beaten eggs and top with your herbs and squash flower bits. Add salt and pepper and allow to cook undisturbed for 3-5 minutes.

Next, add your ricotta to one side of your omelette. Allow 1 minute to cook, then flip the other side over it so that the cheese is inside, cooking and melting into a lovely deliciousness for you to enjoy.

That’s it! Make some toast, pour yourself a mimosa, and enjoy.


Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.