Squash Blossom Omelette

Life is an adventure, isn’t it? I had one recently with Mia. We took a night bus (yes, we did it and we had fun) to Sopot, Polish sea-side, and we’ve spent whole three days over there. Just us girls, with occasional company of great people from that hood. I remember thinking that this part of my life, spontaneous travelling, is over, but hey, I was totally wrong. Can you imagine 8 months old teething baby on a night bus between 9pm and 5am? If not, do. She was sleeping just like in her small bed, waking up for night snacks and when we had stopped on the way, she was flirting with people around. She also did pee all over me, I have no idea how, as her diaper was totally dry. I looked as I did it to myself.

There’s so much magic in traveling with your child. It was just us two, I was taking her for a long walk in a carrier. She kept hugging me with her tiny hands and let me tell her all the stories. I took her to the place, where I used to spend holidays with my parents. So many memories there. I guess not everything was that interesting, as she kept falling asleep from time to time. But I also felt like her personal protector. I kept covering her from a strong wind, giving her water, watching so she won’t eat too much sand. Oh, and she loves the sea. She’s starting to crawl and she’s not really walking, but she almost run to the water, when I was holding her hands and helping her to keep the balance. Now I want to pack this little lady and show her the world. Next adventure – sleeping in a tent, in one sleeping bag.

There’s another adventure/difficulties we’re experiencing. It will be getting used to working with the sweetest/curious/always excited kid around. But it’s not only her. I like her so much, that when she starts talking to me, I stop everything and pay my whole attention to her. It does not always go well with food styling and cooking, but I’m getting there. Hopefully soon I’ll go back to my usual posting three times per week and to having contact with my readers, which I miss like crazy. Big hugs to you all, I hope that you’ll have a bit more patience for me.

I’m a big fan of delicious and easy recipes. Especially since Mia is around and my time in the kitchen is limited. How cool is it to eat something special, a bit different than your usual. The omelette is a popular breakfast meal, but add squash blossom and parmesan to it and it will get a special touch. Have a great morning!

You will need:

• 1 tbsp butter
• ½ small onion
• ½ clove garlic
• 3 eggs
• 2 tbsp milk
• 1 tbsp parmesan, grated
• salt and pepper
• 3-5 small yellow tomatoes (or any colour you like)
• 2 squash blossoms
• 1 tbsp chives

Heat an oven to 175*C. Place one tablespoon of butter in an iron pan or any pan that you can use for baking (I used a small one – 10cm wide) and melt it. Cut onion and garlic into small pieces and fry for a moment.

In a bowl mix eggs, milk, parmesan, pinch of salt and pepper. Pour into the pan, add small tomatoes cut in half and place squash blossom on top. Bake for about 20-25 minutes, until egg mixture comes together.

Serve sprinkled with chives, toast on the side.

Enjoy, Marta