Prep
10 minCook
10 minLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 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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