Courgette omelette

Ingredients

• 4eggs
• 2 medium (500 g)courgettes
• 1onion
• 30 mlextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Soften the onion

   Finely chop the onion and cook it in a pan over medium-low heat with a little salt.

2. 2

   Slice the courgettes

   Partially peel the courgettes and cut them into thin slices.

3. 3

   Cook the courgettes

   Add the courgette to the pan and season with salt. Cook over medium-low heat, stirring occasionally, until tender and golden.

4. 4

   Mix with eggs

   Beat the eggs with a little salt, then add the courgette and onion.

5. 5

   Cook the omelette

   Add oil to the pan and, once hot, pour in the egg mixture. Cook over medium-low heat until set on both sides.

6. 6

   Serve the omelette

   Serve and enjoy the juicy courgette omelette.

What is a courgette omelette?

A tortilla is a Spanish omelette, most famously made with eggs and potatoes. This version replaces the potatoes with courgette and onion for a lighter, tender filling.

The method follows the same basic idea: cook the vegetables first, combine them with beaten eggs, then set the mixture gently in a pan. Cooking over moderate-low heat helps keep the centre moist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 19g protein, 6g carbs, 25g fat.

The eggs provide most of the protein and fat, while the olive oil contributes much of the remaining fat. Courgettes and onion supply some carbohydrates, but this version has no potato. Pair a wedge with a salad or other vegetables for a more varied plate.

Choosing and preparing the vegetables

Courgettes: Partially peeling them leaves some skin for colour while removing some of the outer layer. Slice them thinly so they soften evenly in the pan.

Onion: Chop it finely so it cooks through alongside the courgette and blends into the omelette rather than forming large pieces.

Cook the filling until tender

Onion first: Soften it over medium-low heat with a little salt before adding the courgette. This gives it a head start without needing a separate pan.

Courgette next: Stir occasionally as it cooks, and look for tender slices with some golden colour. If the pan is crowded, the vegetables may release moisture and take longer to brown.

Keep the omelette moist

Combine the cooked vegetables with the beaten eggs so the filling is spread through the mixture. Avoid cooking the omelette over high heat, which can set the outside before the middle is ready.

The recipe gives no fixed cooking time, so use the setting of the eggs as your guide. Turn the omelette carefully once the first side is set enough to hold together.

Setting both sides

Heat the oiled pan before adding the egg mixture, then keep the heat at medium-low. The omelette should set gradually rather than brown too quickly.

Use a plate or suitable lid to help turn it if needed, then slide it back into the pan to cook the other side. Take care when handling the hot pan and plate.

Serving ideas

Serve the omelette warm or at room temperature, cut into wedges. A crisp green salad or sliced tomatoes make a fresh accompaniment.

For a more substantial meal, add bread or a side of beans. The mild courgette and onion flavour also works well with a little black pepper at the table.

Recipe notes & tips

• Slice the courgettes thinly so they cook evenly.
• Keep the heat moderate-low while cooking the vegetables to encourage tenderness and some browning.
• Stir the courgettes occasionally so they cook evenly.
• Let excess moisture cook off before mixing the vegetables with the eggs.
• Use a plate or lid to help turn the omelette safely.

Variations

• Add herbs: Stir chopped parsley into the beaten eggs for a fresh note.
• Add garlic: Cook a little finely chopped garlic with the onion.
• Include cheese: Fold grated cheese into the egg mixture before cooking.
• Add pepper: Season the vegetables or eggs with freshly ground black pepper.
• Serve with salad: Pair each portion with leafy salad and tomatoes.

Common mistakes to avoid

• Thick courgette slices: They take longer to soften; cut them thinly and evenly.
• High heat: The eggs can set too quickly; cook the omelette over medium-low heat.
• Wet filling: Excess moisture can loosen the mixture; cook the courgettes until tender and some liquid has evaporated.
• Unseasoned eggs: The omelette may taste flat; add a little salt when beating the eggs.
• Rushed turning: The omelette may break; wait until the first side is set enough to hold together.

How to store

Cool leftovers, cover and refrigerate for up to 2 days. Reheat gently in a pan over low heat or in short bursts in the microwave, or serve at room temperature.

Frequently asked questions