Courgette Omelette

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Courgette Omelette
Courgette Omelette

Courgette omelette is a combination of ingredients that works surprisingly well, with the lightness of the courgette complementing the richness of the eggs.

The courgettes are cooked slowly to stew in their own juices, reducing in size and maximising their flavour.

The cooked courgette is then combined with eggs and baked in the oven to create a wonderful light tasting omelette, which is delicious served with crusty bread.

Watch How To Make Courgette Omelette

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Courgette Omelette
How to make courgette omelette


Green Padlock

Ingredients

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Method

Courgettes make a very tasty, light, refreshing omelette. Baking an omelette in an oven takes longer than the flash in a frying pan method, but the taste is worth it.

It is not necessary to peel the courgettes, but I think it improves the final appearance. Chop the courgettes into small chunks, or thin disks.

Next finely chop up one small onion, or two shallots. These help sweeten the omelette. Pour some olive oil into a large saucepan, and add the chopped courgettes and the onion.

Place the pan over a medium heat until the you can hear the sound of the courgettes starting to cook. At this point, immediately turn the heat down low and cover with a lid.

The courgettes should be stirred regularly and re-covered. The objective is to cook the courgettes really slowly so that they stew in their own juices.

The courgettes are ready when they are soft, usually taking about 25-30 minutes. Decant the mixture into a colander to let the surplus juice run out – but there is no need to pat dry with kitchen paper.

To make the omelette, break five medium eggs into a bowl and beat together, then season to taste with salt. Add approximately half the courgette mixture. The remainder is for the second omelette. Give the mixture a really good stir.

I use baking paper to prevent the omelette sticking. Line a tin, and then pour in the omelette mixture. Transfer to a medium hot oven for approximately 20 minutes.

The omelette is cooked when it is a lovely yellow gold colour. The baking paper makes it very easy to lift from the tray, and saves time cleaning.

I suggest serving the omelette on fresh crusty bread – a really light, delicious, flavourful alternative to a plain egg omelette. Any omelette left over can be stored in the fridge and eaten the next day.

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