They’re not just pretty—flowers can add flavor and nutrients to your morning meal such as Violas which are a subtly flavored bloom to enhance the sweetness in the fruits in your dish.
They add a fresh and vibrant pop of color and subtle, new flavors to everything from omelets to a plain old bowl of Cheerios. The problem? “Doing it properly” is a little more extensive than purchasing daffodils from the grocery store and throwing them onto buttered toast.

How do we get our hands on a bouquet of ingredients? Do you just pick up a fistful of lilies from your local florist? No, not unless you’re trying to pepper your meal with the savory, subtle, chemical notes of pesticide.

Aside from the fact that not all flowers are edible, you can’t tell what weedkillers they may be have been treated with, so unless you’re growing your own, organic, preferably non-poisonous garden, that leaves you with two realistic options: You either hit the jackpot at your local farmer’s market, or you go through a reliable online edible flower distributor.

Essentially, the flavor in flowers is fragile, and you don’t want to lose that. Therefore, edible flowers are most effective as a garnish, both in terms of taste and aesthetics. You want to find something that’ll compliment your frittatas on both levels.
  • 2-4 hard boiled eggs

Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.

Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using. Cut hard boiled egg in half and place over toast (optional). Decorate with edible flowers (violas).