Ingredients
2tsp olive oil
½ courgette (about 100g), trimmed, cut in half lengthways and thinly sliced
6 eggs
25g butter
50g mature Cheddar
2tsp fresh parsley, chopped
Green salad, to serve
Method
2tsp olive oil
½ courgette (about 100g), trimmed, cut in half lengthways and thinly sliced
6 eggs
25g butter
50g mature Cheddar
2tsp fresh parsley, chopped
Green salad, to serve
Method
1 Heat the oil in a nonstick frying pan and cook the courgettes until tender. Set aside and keep warm.
2 Beat the eggs until the yolks and whites are evenly mixed; season with pepper. Heat half the butter in a small nonstick frying pan, then pour in half the beaten egg mixture and cook over a high heat, stirring with a wooden spoon or chopsticks until the egg is three-quarters set. Leave to cook for another 30 seconds without stirring.
3 Scatter over half the cheese, courgettes and parsley. Flip over one-third and slide onto a plate. Fold over again and keep warm. Repeat, then serve both omelettes at once
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