Courgette Omelette

Method

1. 1

   Squeeze the courgette

   Place the grated courgette in a clean tea towel or squeeze with your hands over the sink to remove as much excess moisture as possible. This step is crucial — wet courgette will make a soggy omelette. Season with a pinch of salt and set aside for a minute, then squeeze again.

2. 2

   Beat the eggs

   Crack the eggs into a jug and beat well with a fork. Season with salt, pepper, and a pinch of chilli flakes if using. Add the spring onions, herbs, and half the cheese to the egg mixture.

3. 3

   Cook the courgette

   Heat a 24cm non-stick frying pan over medium-high heat. Add the oil or butter. Once hot, add the courgette and cook for 2 minutes, stirring, until just starting to soften and colour.

4. 4

   Add the egg mixture

   Pour the egg mixture over the courgette. Cook undisturbed for 2 minutes until the edges are set. Then gently lift the edges with a spatula while tilting the pan to let liquid egg flow underneath. Sprinkle the remaining cheese on top.

5. 5

   Finish and serve

   For a set top, place the pan under a hot grill for 1–2 minutes. Or fold the omelette in half and serve immediately. Great with a dressed green salad or a slice of sourdough toast.