ZUCCHINI OMLETTE

Yields6 Servings

1 kg small zucchini (courgettes) trimmed and thinly sliced

4 eggs

3 tbsp milk

Pinch of freshly grated nutmeg

2 tbsp flour

4 tbsp grated parmesan cheese

Some shredded basil leaves

3 tbsp dry breadcrumbs

3 tbsp olive oil

Salt and freshly ground black pepper

preheat oven to 180C/Gas4; warm 2 tablespoons of oil in a large frying pan and fry the zucchini stirring frequently until all liquid released by the zucchini has evaporated and the zucchini are just golden, about 15 minutes

in a large bowl whisk the eggs and milk until well blended; add the nutmeg and season to taste with the salt and pepper; whisking constantly, gradually add the flour through a sieve to prevent lumps from forming

add the zucchini and cheese and mix well; stir in the basil; brush a 20cm ring mould with the remaining oil; coat the mould with the breadcrumbs and pour in the zucchini mixture

bake until slightly golden for about 45 minutes; remove from the oven; run a thin sharp knife blade around the edge of the mould to loosen it, then unmould onto a warm serving dish; serve hot

ZUCCHINI OMLETTE

Company

Shopping cart