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Family Mini Courgette Omelettes  HT MC 20mins

Serves 4    Vegetarian Vegetables Main Course

These individual mini omelettes are fun to eat and a sure way to get your kids to eat veggies. Serve with a fresh tomato sauce.

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
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 in the oven whilst you fry the remaining omelets in the same way, adding a little more butter and olive oil to the pan between each session.

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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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