by Alice Correia Morton
This isn’t strictly from the reduced section of the supermarket, but this week courgettes are bizarrely cheap in Tesco (4 medium for 79p or 60p). After the recent shortage and hike in price, this might come as a pleasant surprise. Although simple, omelettes are both filling and, since this one includes both cheese and mushrooms, a useful way of getting a quick protein hit. The grated courgette adds some body to the omelette and the sliced courgette a little bite and texture.
Half a large courgette, sliced into thin half moons
Half a large courgette, finely grated (or spiralized then chopped)
Handful of mushrooms, sliced finely
1 large clove of garlic, finely sliced
Small handful of crumbled cheese (preferably goat’s cheese)
Tsp of dried thyme
3 turns of a pepper mill
2 large eggs
Sprinkle of dried chilli flakes
Knob of butter
Sprinkle of salt
- Whisk the eggs in a bowl with ground pepper.
- Get rid of excess moisture from grated courgette by patting with kitchen paper.
- Combine grated courgette with egg.
- Fry slices of mushroom.
- When mushrooms are about halfway cooked add garlic slices, thyme and courgette slices.
- Cook all until a little browned, turning up the heat if necessary. Put aside.
- In a clean, medium frying pan (or wiped pan from previous step), melt the butter on a medium-high heat until just bubbling but not turning brown.
- Tip egg-courgette mixture into pan.
- Turn down heat to medium and cook until the top of the mixture starts to set.
- Spoon cooked mushroom-courgette mix onto half the omelette, sprinkle cheese on top.
- Using a spatula, fold over the other half of the omelette.
- Turn onto a plate and sprinkle with salt and chilli flakes.