This simple summery dish is good for lunch, supper or even a late breakfast.
Top and tail the courgette, and grate it into shreds. Heat the butter in a small frying pan or omelette pan and add the grated courgette. Cook over a gentle heat for about 5 minutes. Lightly beat the eggs. Raise the heat under the pan, and pour in the beaten egg. Draw the egg back to the centre from the edges as it sets to allow the uncooked egg to run to the edges and cook through. When still moist on top, season lightly and add the crab meat. Fold the omelette over and slide it on to a heated plate. Garnish with the chopped chives and tomato.
For small vegetable-stuffed omelettes, I suggest making two or three vegetable purées, such as leek, asparagus and broad bean, and mixing each with a little crème fraîche or cream cheese and some chopped fresh herbs. Make single egg omelettes, and allow each one to cool slightly before rolling round a tablespoon of purée. These have been a summer favourite ever since I read
© 1995 Frances Bissell. All rights reserved.