Courgette and egg omelette squares
These courgette and egg omelette squares are perfect for nibbles with a glass of fizzy, or for a special breakfast/brunch, served with a crispy salad. This is a base recipe for the omelette itself – you can add any filling you fancy, such as sundried tomatoes, tomatoes, grated or crumbled cheese, spring onions, grilled artichokes, olives, grilled pepper, fresh herbs and so on.
Ingredients
Method
- Using a vegetable peeler, cut the courgette into long, thin strips.
- Beat two eggs in a small bowl with two pinches of salt.
- Heat half of the oil in a frying pan and add half of the courgette slices. Fry them for a minute or so, then turn them over, and arrange them in a way so that they completely line the base of the pan.
- Scatter half of the minced garlic on top, then pour in the beaten egg, letting it spread out evenly over the courgette pieces.
- Turn down the heat. After a minute or so, add any filling you like – grated cheese, chopped tomatoes, sundried tomatoes, spring onion or just some fresh herbs.
- When the top of the omelette is almost set, double fold it carefully to create an envelop shape.
- Cook for another minute – you might want to turn it over and cook on the other side too.
- Transfer it to plate, then cut off the ends. You’ll end up with a rectangular shape. Cut this into two pieces and serve.
- Make another omelette with the remaining ingredients.
- Serve warm or at room temperature ( perhaps with a little balsamic glaze).