Zucchini Omelette

Name: Zucchini Omelette
Yield: Serves 4
Ingredients: 3 or 4 basil leaves, torn up; a little lemon juice; 4 tablespoons grated parmesan cheese; 4 eggs; 120 g(4¼ oz) small green zucchini (courgettes), finely sliced; about 1 tablespoon olive oil; 1 garlic clove, peeled and squashed a bit

Preparation info

Serves
4

Difficulty
Easy

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

The amount of zucchini here is enough to make four individual omelettes. Just reduce the zucchini and eggs accordingly if you only want one or two.

Ingredients

about 1 tablespoon olive oil
1 garlic clove, peeled and squashed a bit
120

Starter
Side dish
Gluten-free
Vegetarian
Breakfast

Method

Heat 2 teaspoons of oil in a non-stick pan. Add the garlic and zucchini and sauté over medium–high heat until lightly golden, shuffling them with a wooden spoon so that they cook evenly. Season with salt