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Garden Chef Recipes

Chris Macchia believes in bringing foods to life with the finest local and organic ingredients the season has to offer. As executive chef at Coco Pazzo in Chicago, Chris has incorporated his philosophy in this recipe using zucchini flowers and summer squash.

Baked Omelette with Zucchini Flowers
Makes 8 servings


6 large eggs

2 tablespoons freshly grated Parmesan cheese

2 tablespoons heavy cream

A few sprigs of Italian parsley, chopped

2 mint leaves, chopped

Sea salt and fresh ground pepper to taste

6 whole zucchini flowers, gently rinsed and patted dry

¼ cup each of green and yellow summer squash, diced into ¼-inch pieces

1 Tropea onion*, sliced thin

1 tablespoon extra virgin olive oil

Powdered gelatin

Salt to taste


Preheat oven to 350°.

In a medium-sized mixing bowl, whip the eggs, Parmesan, cream, parsley, mint, sea salt, and fresh ground black pepper with a wire whisk, until they become frothy. Heat a nonstick sauté pan (preferably 10 inches) over medium heat and add the olive oil. When the olive oil appears shiny, but not smoking, sauté the onion and squash until they begin to soften. Then add the egg mixture to the pan and top with the zucchini flowers arranged in a circle.

Bake in the 350° oven for 5 minutes, or until golden on top. Slice into wedges and serve warm with a drizzle of extra virgin olive oil or shaved Parmesan. Garnish with baby greens.