| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 283 | 20g | 7g | 7g |
| sugars | fibre | protein | salt |
| 3g | 1g | 17g | 0.62g |
With my Cuban and Spanish roots deeply ingrained in my palette, it’s no surprise that I fell head over heels for the Calabaza Flower Omelette. This veggie-packed culinary delight harmonizes the bold Caribbean flavors I grew up with and the classic Spanish tradition of a good omelette (also known as tortilla in Spain!). The floral notes of the calabaza flower blend beautifully with the medley of ripe tomatoes, onion, and bell pepper, cooking up a feast for both the eyes and the taste buds. 
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The Taste of Tradition and Vibrancy
Drawing on a rich lineage of Spanish omelettes and Caribbean vegetable dishes, the Calabaza Flower Omelette manages to stay true to its roots while raising the bar for breakfast dishes everywhere. When it comes to pairing this with another dish, I’d say it shares a spiritual sibling in the classic Spanish potato omelette or even Cuba’s own frijoles negros.
A Nutritional Love Letter
This isn’t just about tasting great, though. Beyond the explosion of flavors, you’ll find the Calabaza Flower Omelette doing its duty as a worthy candidate for a balanced meal. For one, it’s a phenomenal source of quality protein, thanks to the rich serving of eggs. Coupled with the essential fats from olive oil and the diversity of vitamins and fiber the vegetables provide – it’s the perfect way to start the day, and it’s good on the waistline too.
Calabaza flowers are a little known superfood. Bursting with antioxidants and rich in vitamin C and A, they boost your immune system and serve as a natural anti-inflammatory. In combination with the calcium from the Monterey Jack cheese and brain-boosting fats in the milk, this omelette recipe offers more than just a satiated appetite – it’s a morning boost, a health pick-me-up and a floral fiesta to boot.
In my dance classes, I always advocate for balanced meals packed with the right nutrients to get the energy you need. This Calabaza Flower Omelette does exactly that. It’s one dish that celebrates tradition, health, and the joy of sharing good food.
What You’ll Need
- 12 Large eggs
- 2 Tablespoons of olive oil
- 1 Cup of calabaza flowers, cleaned and chopped
- 1 Medium onion, finely diced
- 2 Ripe tomatoes, diced
- 1 Green bell pepper, finely diced
- 1 Cup of shredded Monterey Jack cheese
- 1/2 Cup of milk
- Salt and pepper to taste
- Fresh herbs (cilantro, parsley), for garnish
Method
Step One
Begin by breaking your eggs into a large bowl. Add the milk, salt, and pepper, then whisk until the yolks and whites are thoroughly combined. Set this aside for now.
Step Two
Heat the olive oil in a large, non-stick skillet over medium heat. Once the oil is hot, add the onion and green bell pepper. Cook these for about 5 minutes, or until they have softened and the onion is translucent.
Step Three
Add the calabaza flowers to the skillet, sautéing until they become tender. This should take about 3 to 5 minutes. After this time, add in the diced tomatoes and cook for an additional 2 minutes.
Step Four
Pour the egg mixture over the vegetables in the skillet, making sure it is spread evenly. Lower the heat slightly and cover the skillet. Allow this to cook for around 10 minutes, or until the eggs are nearly set.
Step Five
Remove the lid from the skillet and sprinkle the shredded Monterey Jack cheese over the top of the omelette. Replace the cover and continue to cook for a few more minutes, until the cheese has melted and the eggs are completely set.
Step Six
Using a spatula, carefully slide the omelette onto a large serving plate. Sprinkle with fresh herbs for garnish, then slice into individual servings. Enjoy your Calabaza Flower Omelette while it’s still warm.
