Instructions

1. Using a vegetable peeler, cut the courgette into long, thin strips.
2. Beat two eggs in a small bowl with two pinches of salt.
3. 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.
4. Scatter half of the minced garlic on top, then pour in the beaten egg, letting it spread out evenly over the courgette pieces.
5. 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.
6. When the top of the omelette is almost set, double fold it carefully to create an envelop shape.
7. Cook for another minute - you might want to turn it over and cook on the other side too.
8. Transfer it to plate, then cut off the ends. You’ll end up with a rectangular shape. Cut this into two pieces and serve.
9. Make another omelette with the remaining ingredients.
10. Serve warm or at room temperature ( perhaps with a little balsamic glaze).