Instructions

1. Grate half of the courgette, then cut the other half into tiny cubes. Thinly slice the spring onions.
2. Beat the eggs with fork in a bowl, add the grated courgette and season.
3. Heat half of the oil in a frying pan, and sauté the cubed courgette for a minute or so, the add the garlic, chilli and spring onion. Stir for half a minute, then add the lemon juice, put the lid on and sauté over low heat for 3-5 minutes. Add
4. Meanwhile, using the leftover oil, grease a pancake pan and pour in half of the egg mixture, letting it spread out evenly. Scatter a spoonful of the grated cheese on top, then turn to low heat and cook for a few minutes until.
5. Add the chopped herbs to the courgette.
6. When the omelette has almost set, add half of the courgette mixture to half of the omelette. Scatter another spoonful of cheese on top, then fold the empty half of the omlette over the courgette half. Using a spatula, push it down slightly and cook for another minute to let the cheese melt.
7. Slide it to a plate, and repeat the above to make the second omelette.
8. Cut the omlette in half and serve with crusty bread and a salad.