Miniature Courgette Omelettes
Veg HT MC 20mins
Hot Vegetarian Vegetables Main Course
Smallish Courgettes ( zucchini )
Garlic Clove, finely chopped
Freshly grated Parmesan Cheese
and Black Pepper
tbsp Olive Oil
Spring Onions, sliced
Coarsely grate the courgettes into a bowl and squeeze out the excess moisture. Wrap in several layers of kitchen paper and squeeze
out as much moisture as you can.
Transfer the courgettes to a mixing bowl. Stir in the eggs, garlic, Parmesan cheese, and salt and freshly ground black pepper to
taste. Sift in the flour and mix well. The
batter should be of a slightly thick dropping consistency - add a little more
flour if necessary.
Heat a large frying pan over a moderate heat and add 25g/1oz of the butter and 1 tbsp of the olive oil. Drop tablespoonfuls of
the batter into the pan, well spaced out. (Each omelet should be about 7cm/3 inches in diameter.) Fry the
for about 1 minute, then turn them over with a palette knife or spatula and
fry on the other side for about 1 minute, or until golden.
Transfer the omelettes to a warmed serving dish. Keep them warm while you fry the remaining
omelets in the same way, adding a
little more butter and olive oil to the pan
between each session.
Sprinkle the cooked omelettes with the sliced spring onions and serve immediately.
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