Courgette and cheese omelette

Ingredients

• 6medium eggs
• 2small courgettes
• 50 ggrated cheese
• 15 ml (1 tablespoon)olive oil
• 1 pinchsalt
• 1 pinchblack pepper

Instructions

1. 1

   Prepare the courgettes

   Wash the courgettes; if they are tender, there is no need to peel them. Trim off the ends and cut them into moderately thin slices.

2. 2

   Soften the slices

   Warm 15 ml (1 tablespoon) of olive oil in a non-stick frying pan and add the sliced courgettes. Add a pinch of salt, cover and cook over a low heat until soft.

3. 3

   Beat the eggs

   Crack the eggs into a large bowl and beat them.

4. 4

   Combine courgette and eggs

   Once the courgette is soft or still slightly firm, add it to the beaten eggs along with any liquid it has released.

5. 5

   Warm the pan

   Return the frying pan to the heat with a few drops of oil.

6. 6

   Season and add cheese

   Season the eggs and courgette to taste with salt and pepper, then stir in the cheese.

7. 7

   Start cooking

   When the pan is very hot, almost smoking, pour in the mixture. Cook over a medium heat, moving it around until it begins to set.

8. 8

   Brown both sides

   Cook over a medium heat for a few minutes until the underside is golden, then turn the omelette with the help of a plate. Cook the other side for a couple of minutes until golden and cooked through.

9. 9

   Adjust the doneness

   For a more thoroughly cooked omelette, leave it on the heat a little longer; for a softer centre, take it off sooner.

10. 10

    Serve the omelette

    Transfer the omelette to a plate with its best-looking side facing up and serve.

What is a courgette and cheese omelette?

It is a Spanish-style omelette made with eggs, softened courgette and grated cheese. Unlike a plain folded omelette, this version is cooked as one large round and turned to brown both sides.

Courgettes bring a mild, fresh flavour, while cheese adds savouriness and helps make the egg mixture satisfying. Keeping the courgette’s cooking liquid in the eggs helps carry its flavour through the omelette.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 25g protein, 8g carbs, 21g fat.

The eggs provide most of the protein and much of the fat, while the cheese and olive oil add further fat; the courgettes contribute a small amount of carbohydrate. Pair a wedge with salad or tomatoes for a fresh side, or add bread or potatoes if you need a more filling plate.

Choosing and preparing the courgettes

Tender courgettes: leave the skin on if it is delicate, as the recipe suggests. Trim the ends and slice the courgettes evenly so they soften at a similar rate.

Small slices: moderately thin rounds cook through more quickly than thick pieces. Keep them intact rather than mashing them so the finished omelette has some texture.

Softening the courgette

Low heat: cook the slices covered in the first measure of oil with a pinch of salt. The lid helps them soften without needing to brown heavily.

Cooking liquid: add the courgettes and their released liquid to the beaten eggs. If the slices are still slightly firm, that is fine; the omelette will continue cooking in the pan.

Setting and turning the omelette

Hot pan: the method calls for a pan that is very hot before the egg mixture goes in. Once it is added, lower the heat to medium and move the mixture until it starts to set.

Plate turn: when the underside has browned, place a plate over the pan and carefully invert the omelette onto it. Slide it back into the pan to cook the other side for a couple of minutes.

How to judge doneness

Soft centre: take the omelette off sooner if you prefer the eggs less set. The centre should still look cohesive rather than runny.

More set: leave it on the heat a little longer if you want it cooked through. Keep the heat moderate so the outside has time to brown without scorching.

Serving ideas

Fresh side: serve warm with a leafy salad or sliced tomatoes for a lighter meal. These pair well with the omelette without competing with its cheese and courgette.

Heartier plate: add bread or boiled potatoes if you want a more substantial dinner. Cut the omelette into wedges for serving.

Recipe notes & tips

• Slice the courgettes to a similar thickness so they soften evenly.
• Use a non-stick pan to make turning the omelette easier.
• Keep the courgettes’ cooking liquid when adding them to the eggs.
• Move the mixture gently as it begins to set, then let it brown before turning.
• Use a plate wider than the pan to support the omelette during the turn.

Variations

• Herb finish: scatter chopped parsley over the omelette just before serving.
• Cheese swap: use another grated cheese with a similar melting texture.
• Onion addition: soften thinly sliced onion with the courgettes before combining them with the eggs.
• Pepper addition: cook sliced red pepper with the courgette for extra colour and sweetness.
• Individual portions: divide the mixture between smaller pans and cook each omelette separately.

Common mistakes to avoid

• Thick courgette slices: they may stay firm; cut them into moderately thin, even rounds.
• High heat throughout: the outside can brown before the eggs set; reduce the heat to medium after adding the mixture.
• Turning too early: the omelette may break; wait until the underside has browned and the mixture holds together.
• Discarding the courgette liquid: it carries flavour; add it to the beaten eggs with the slices.
• Overcooking: the omelette can become dry; take it off the heat when it reaches your preferred doneness.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a frying pan over low heat or in the microwave until hot.

Frequently asked questions