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Miniature Courgette Omelettes      Veg   HT  MC   20mins

Serves 4     Hot Vegetarian  Vegetables  Main Course



8 Smallish Courgettes ( zucchini )

6 Eggs, beaten

1 Garlic Clove, finely chopped

75g/3oz Freshly grated Parmesan Cheese

Salt and Black Pepper

4 tbsp Flour

75g/3oz Butter

5 tbsp Olive Oil

4 Spring Onions, sliced




1. 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.


2. 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.


3. 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 omelettes 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.


4. 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.


5. Sprinkle the cooked omelettes with the sliced spring onions and serve immediately.


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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What's in Season  |  Growing Vegetables

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