This is a recipe from the Moro cookbook, cooked as part of a plan to use up a lot of lovely fresh local eggs. I made this for two, and I think I need a bit of practice to get it perfect. I used herbs from the garden, which was a big bonus.
INGREDIENTS:
- 4 courgettes (small to medium)
- olive oil
- 3 cloves of garlic
- 6 eggs
- 2 tbsp milk
- 100g butter
- a bunch of parsley
- a bunch of mint
- a bunch of dill
- 1 tbsp or slightly more of toasted pinenuts
- salt and pepper
- sumac powder
METHOD:
- Slice the courgettes thinly, and then sprinkle them with a teaspoon of salt, toss and leave to sit in a colander to drain for at least half an hour.
- Meanwhile, prepare other ingredients:
- Beat the eggs with the milk
- Chop the garlic finely
- Chop the herbs together
- Toast the pinenuts
- Squeeze out the excess liquid from the courgettes and pat dry.
- Heat some olive oil in a laarge pan and fry the garlic until it begins to turn a little brown at the edges.
- Add the courgettes and cook until softening. Season with salt and pepper and set aside in the pan.
- In an omelette pan around 20cm across, heat a little olive oil with a little butter on a high heat until it starts to foam. Add about a quarter of the egg mixture, swirl and poke it around until it forms a thin layer at the bottom.
- Add a quarter of the courgettes, herbs, and pinenuts. Fold the omelette to keep all the filling inside, and serve on a warm plate, garnished with a sprinkle of sumac
- Repeat for the next three omelettes.
I served with new potatoes.