Omelette with courgettes flowers	(4 servings)

• 5 eggs
• 22 courgette flowers
• 40 g flour
• 8 tablespoons seed oil
• 3 tablespoons extra-virgin oil
• 1 tablespoon minced chives
• 2 mint leaves, salt

Preparation method

• Wash the courgette flowers and let them drain. Flour and fry them in seed oil and then let them drain on a blotting paper.
• Keep 8 of them apart and cut the other (14) into 4 pieces.
• Add the beaten eggs and season with salt, pepper and chives. Heat the extra virgin olive oil and add the mixture cooking on a high flame
• Turn the omelette on both sides. Before serving garnish with a cherry tomato and basil leaves put in the centre and the other 8 flowers all around