Omelette with zucchini flowers

In un pan pour a tablespoon of oil, add the petals of the zucchini flowers, very finely cut. Dress with a pinch of salt and stew them for a few seconds. Once cold, add the parsley. In a pan heat up two spoonfuls of oil. Pour in the zucchini flowers, add another pinch of salt, pepper and the eggs, already well beaten. Stir very quickly for a second. Once the omelette starts to clot, shake lightly the pan in order to detach it from the pan. Then, turn the omelette tossing it or turning it upside down onto a large plate. Add the remaining oil, or butter, in the pan and brown the other side.