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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 courgette
  • 1 clove of garlic minced
  • 2 Tbsp olive oil
  • 4 large eggs
  • Optional fillings: spring onions sundried tomatoes, grilled pepper, grated or crumbled cheese, fresh herbs
  • Balsamic glaze optional

Method
 

  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).