Omelette with Blossoms

• handful of edible small unsprayed flowers or petals (acacia, sambuco/elderflower, violets, roses)
• 1 egg

If necessary, rinse the petals very gently and pat them dry. Halve them if they are big and remove any inner parts. Whip the egg in a small bowl. Heat a splash of oil in a 13 cm (5 inch) non-stick frying pan that has a lid and swirl it around so the bottom is covered.

Pour the egg in, using a wooden spatula to push down any sides that have swayed up. Turn the heat right down. Scatter th