3 courgettes, cut into thin batons 6 eggs 1 sprig fresh flat-leaf parsley, finely chopped
1 tablespoon olive oil 25 g/ 1 oz butter salt and pepper


1.Put the courgettes into a non-stick frying pan and place over a high heat for a few minutes so that they dry, a little.
2.Sprinkle with salt and pepper and set aside in warm place. lightly beat the eggs with salt and pepper and stir in the parsley.
3.Heat the olive oil and butter in a frying pan, pour in the eggs and cook until set on the underside and soft on top.
4.Spoon the courgettes on to one half of the omelette, fold over and leave on the heat for 1 minute. Slide the omelette on to a warm serving dish.

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