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Miniature Courgette Omelettes Veg HT MC 20mins Serves 4 Hot Vegetarian Vegetables Main Course
Ingredients: 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
Instructions
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
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
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