Vegetarian mains
Courgette omelette
Quickly whipped up, healthy and deliciously herby. To serve, spoon a couple of large dollops of sour cream or crème fraîche, if using, down the centre, then flip the sides of the omelette over to cover them and slide out onto a serving dish. Goat's cheese, fried mushrooms or slithers of smoked salmon or Parma ham would be very good additions.
Ingredients
- 225g courgettes
- 5 eggs, beaten
- 2 tbsp Gruyère cheese, grated
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- 1 large garlic clove, finely chopped
- 15g butter
- soured cream or crème fraîche, to serve (optional)
- salt and pepper
Method
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Step 1
Quarter the courgettes lengthwise, then cut into 2.5cm lengths. Spread out in a colander, sprinkle with salt and leave for 30 minutes. Rinse and pat dry on kitchen paper.
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Step 2
Beat the eggs with the Gruyère, herbs, salt and pepper.
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Step 3
Heat the olive oil in a wide frying-pan over a brisk heat. Add the courgettes and sauté until just beginning to brown. Add the garlic and continue frying until browned and tender.
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Step 4
Add the butter and stir until it is melted and foaming. Pour in the egg mixture and cook as for a normal omelette over a moderate heat, pulling up the edges to allow the liquid egg to trickle underneath.
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Step 5
When the omelette is just done it should be set but still moist on the surface.
