Basil Flower Omelet

I love my basil. And for the first time, the thing is actually growing! Most of my plants either a) die or b) grow to about 2 inches and then transition into suspended animation, neither growing nor dying. So I’m naturally thrilled that the basil has broken the mold. The catch is that what it mostly wants to produce are flower buds, not leaves which are the traditionally culinary piece. And supposedly you’re not supposed to let them flower since it affects the flavor of the leaves. So I dug around and according to the internet, the flowers are edible. I can’t provide any scientific backup for that hypothesis other than that I’ve been eating them for a week and I’m not dead yet. Try it at your own risk.

Basil Flower Omelet
2 t bacon drippings or oil
2 mushrooms, sliced
1/2 green onion, sliced
1/4 tomato, diced
flowering tips of 1-2 basil stalks, broken in small pieces (with any attached leaves or stem)
2 whole eggs
2 T water
salt and pepper
grated cheese (optional)

Heat the bacon grease over medium heat until it sizzles if you flick a single drop of water on it (be careful). Add the mushrooms and cook until browned, add the onion, tomato, and basil. Whisk the eggs, water, salt and pepper in a small bowl and add immediately to the pan. Cook until just set, sprinkle with cheese if desired and serve. As might be expected, this omelet is delicious if you like basil, of which it tastes strongly. For a pretty touch, save out a few of the flowers and sprinkle them on top.

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One Response to Basil Flower Omelet

  1. Tes says:

    The recipe sounds amazing and intersting. I love the taste and smell of fresh basil. It’s so great that you can grow it at home. Thanks for sharing.

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