Name: Courgette Omelette with Pinenuts, Herbs and Sumac
Yield: Serves 4 (makes 4 omelettes)
Cuisine: Spanish
Ingredients: 1 small bunch each of fresh mint and dill, roughly chopped; 1½ teaspoons sumac; sea salt and black pepper; 7 tablespoons olive oil; 1 tablespoon pinenuts, lightly toasted; 100 g butter; 2 tablespoons milk; 6 eggs, organic or free-range; 4 medium courgettes, thinly sliced; 3 garlic cloves, finely chopped; 2 small bunches fresh flat-leaf parsley, roughly chopped

Preparation info

Serves
4
(makes 4 omelettes)

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Cooking an omelette to perfection can be an art, but with the combination of these ingredients this omelette will never be anything but delicious. When toasting pinenuts, toast them very lightly (until just golden), or their texture may be compromised, and their flavour may become too strong.

Ingredients

4 medium courgettes, thinly sliced
7 tablespoons olive oil
3 garlic cloves, finely

Method

Toss ¾ teaspoon fine sea salt with the courgettes and leave to drain in a sieve or colander for half an hour. Then lightly squeeze out the excess salty water. In a large frying pan over medium heat, heat 3 tablespoons of the olive oil, and fry the garlic until it begins to colour. Now add the courge

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Ingredients

Method

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