Zucchini-flower spring omelette

It's spring, time to soak up the sunshine and cook up delicious spring produce when it's at its freshest. This week I snapped up some zucchini (courgette) flowers at my greengrocer (they were cheap, but I really must sow some zucchini seed between my nasturtiums, which keep the aphids at bay). To cook the flowers, I just splashed them with water, tossed them in flour, lightly fried them, then poured over a simple omelette mixture (beaten eggs, water, salt, pepper, and a dash of pimento sauce). Perfection. – Pru

PS The gorgeous ruby glass was a find at a second-hand charity stall: six for $3!