Anne Willan

Omelette aux Courgettes

Courgette Omelette

Preparation info
  • Serves

    3–4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

For this flat omelette there should be a thicker layer of egg mixture in the pan than for an ordinary folded omelette, to prevent it from drying out while it is being cooked on both sides.

Ingredients

<
300 g small courgettes

Method

Wipe the courgettes/zucchini but don’t peel. Cut them in small dice. Heat the oil in the omelette pan, add the courgettes, salt and pepper and sauté over a medium fire for 8 minutes or until just tender and light brown; don’t overcook or they will be soft.

Meanwhile, in a bowl beat the eggs with a little salt and pepper until thoroughly mixed. Add the eggs to the courgettes in the warm