courgette + gruyère omelette
serves one
olive oil
1 small courgette, topped, tailed and diced
2 eggs
salt + black pepper
1 dsp butter
1 rounded tbsp of diced gruyère
Fry the courgette dice in a little olive oil in an omelette pan or small frying pan until softened and golden. Remove and drain on kitchen paper. Crack the eggs into a bowl and season . Add the courgette dice to the eggs. Melt the butter in the pan and when it begins to sizzle pour in the egg mixture. Swirl the mixture around with the tines of a fork and lift at the edges so it pours underneath the set egg. Dot the diced cheese on top. Tilt the pan this way and that. As the cheese starts to melt, the omelette should have set. Fold it over on to itself with a spatula and slide on to a plate.
olive oil
1 small courgette, topped, tailed and diced
2 eggs
salt + black pepper
1 dsp butter
1 rounded tbsp of diced gruyère
Fry the courgette dice in a little olive oil in an omelette pan or small frying pan until softened and golden. Remove and drain on kitchen paper. Crack the eggs into a bowl and season . Add the courgette dice to the eggs. Melt the butter in the pan and when it begins to sizzle pour in the egg mixture. Swirl the mixture around with the tines of a fork and lift at the edges so it pours underneath the set egg. Dot the diced cheese on top. Tilt the pan this way and that. As the cheese starts to melt, the omelette should have set. Fold it over on to itself with a spatula and slide on to a plate.
