Page title and description
- 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
Prep time: 30 min
Cooking time: 15 min
Step 1Quarter 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.
Step 2Beat the eggs with the Gruyère, herbs, salt and pepper.
Step 3Heat 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.
Step 4Add 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.
Step 5When the omelette is just done it should be set but still moist on the surface.