Courgette and Cheddar omelette
A two-person omelette with grated courgette and a little Cheddar. Cooking moisture out of the courgette first keeps the eggs from becoming watery.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 4 eggs
- 1 small courgette, coarsely grated
- 40g Cheddar, grated
- 2 spring onions, sliced
- 1 tbsp olive oil
- Black pepper, to taste
Method
- Prepare the courgette
Wash the courgette and spring onions. Grate the courgette and press it gently in a clean sieve to remove some moisture.
- Cook off the vegetable moisture
Heat the oil in a medium non-stick frying pan. Add the courgette and spring onions and cook for 5–7 minutes, stirring, until softened and no liquid remains in the pan.
- Add the beaten eggs
Beat the eggs with pepper in a bowl. Turn the heat low, spread the vegetables evenly and pour in the eggs. Draw the edges gently towards the centre as they begin to set.
- Melt the cheese and set the eggs
Scatter over the cheese. Cover and cook gently until the whites and yolks are fully set with no wet egg remaining, about 6–8 minutes. Keep the heat low so the base does not burn before the centre cooks.
- Slice and serve
Loosen the edge with a spatula and slide onto a board. Cut in half and serve immediately, with washed salad leaves or toast if you have them.
Make it work with what you have
- Mushrooms can replace courgette; slice and cook until their released water has evaporated before adding eggs.
- For easier handling, cook two smaller omelettes and divide the filling between them.