Pic of Courgette omelette

Courgette omelette

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Vegetarian mains

Courgette omelette

Main Serves 3 45 min
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.


  • 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 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.
  • Step 2

    Beat the eggs with the Gruyère, herbs, salt and pepper.
  • 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.
  • 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.
  • Step 5

    When the omelette is just done it should be set but still moist on the surface.

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