Ingredients:
4-6 bunches of wisteria flowers
4 eggs
salt and freshly-ground black pepper, to taste
1 tbsp oil, for frying
more wisteria flowers, to finish
Method:
Pick the flowers from the sprays, leaving attached stems as short as possible.
Bring a pan of lightly-salted water to a boil, add the flowers and blanch for 30 seconds. Turn into a sieve and discard the water. Set the flowers aside until needed.
Crack 4 eggs into a bowl. Beat thoroughly then season to taste with salt and freshly-ground black pepper. Add the blanched flowers and whisk to combine.
Place a non-stick frying pan over medium heat. Once hot add the oil then scrape in the flower and egg mix.
Beat the mixture with a fork as it begins to set. Now leave undisturbed, lifting the omelette around the edges to allow the liquid egg to flow underneath as it cooks. Once completely set and lightly browned on the base flip with a spatula and cook on the other side.
Once golden all over slide onto a plate. Either add more cooked wisteria flowers in the middle and fold or simply serve the flowers as a garnish on the side.
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