Creamy Zucchini Omelette

The Essential Vegetarian Cookbook, Murdoch Books, 1996, pp 106-107.

Preparation time: 5-10 minutes

Total cooking time: 12 minutes

Serves: 2

Ingredients:

• 2 medium zucchinis (courgettes)


• 2 tablespoons olive oil


• 60 g (2 oz) butter


• 1 clove garlic, finely chopped


• 5 eggs


• 2 tablespoons cream


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 2 tablespoons freshly grated Parmesan cheese

Note: Buy Parmesan cheese in block form and grate it yourself for a fresher taste.

Cooking:

1. Slice the ends of the zucchinis and cut horizontally into very thin slices. Place half the oil and half the butter in a frying pan and heat until the butter melts. Add the zucchini and cook, stirring, for 2-3 minutes or until the zucchini is golden. Sprinkle chopped garlic on top and mix gently. Cook for another 30 seconds. Using a slotted spoon, lift onto a plate. Wipe out the pan with a paper towel.


2. Beat the eggs with the cream, salt and pepper. Reheat the pan, add the remaining oil and butter and, when very hot, add the eggs. Stir the eggs with the back of a fork. Cook the mixture for 1 minute, tilting the pan and lifting the omelette's edges occasionally to allow the uncooked egg to flow underneath.


3. When the mixture is partly set, spread the zucchini evenly over the top, covering the egg mixture. Reduce heat and cook for 5 minutes, or until set around the edges. Remove from heat and sprinkle grated Parmesan cheese over the top. Cover with a lid and leave the omelette to rest in the pan for 2 minutes. Slide onto a plate and cut into wedges. Serve with a salad.