Cheesy Courgette Omelette

Today I bring you my Cheesy Courgette Omelette, something I often make at the weekend for our lunch but had never thought to post until one of my Facebook followers asked for the recipe! But before I get onto omelette I just want to say sorry for the unscheduled break from posting! After taking a few days off for half term last week I found my break extended following a dreadful bout of sciatica. Anyway I’m over the worst now thanks to some strong painkillers and anti-inflammatories and I’m hoping I get the feeling back in my right foot soon. I am my own worst enemy and need to spend less time behind a keyboard and more time taking exercise!

Anyway back to my Cheesy Courgette Omelette. I always seem to have courgettes in the fridge and a large carton of eggs so this is my go to omelette. It was my hubby who taught me the trick of finishing off an omelette under the grill and I have to say it gives a fabulous golden result with a light fluffy texture as the uncooked egg expands with the heat of the grill.

I have started adding a clove of garlic to this omelette lately but feel free to leave that out if you’re not keen. I do hope you try this lovely omelette which we always have with lashings of tomato ketchup. What are your favourite omelette ingredients? Do let me know in the comments.

4.82 from 11 votes

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Courgette Omelette

A Cheesy Courgette Omelette with a hint of garlic which is light, fluffy and oh so delicious!

Course Main

Cuisine British

Prep Time 4 minutes

Cook Time 12 minutes

Total Time 16 minutes

Servings 4

Author Camilla

Ingredients

• 8 Eggs large
• 75 mls milk
• Salt and pepper
• 1 tbsp rapeseed oil
• 2 Courgettes sliced (enough to generously fill fry pan in single layer)
• 1 Garlic clove crushed
• 100 g Mature Cheddar cheese grated (or to taste)

Instructions

1. Pre-heat your grill to a high heat.
2. Whisk the eggs together.
3. Add the milk and seasoning and whisk again.
4. In a large frying pan heat up the oil to a medium high heat and fry the courgettes and garlic for about 6 minutes on both sides until cooked through and turning golden.
5. Turn down the heat to medium and add the whisked egg mixture.
6. As the omelette starts to set run a spatula around the outside and tipping the pan to allow the raw egg to escape over the sides of the omelette to speed up the cooking.
7. You can also slide you spatula into the body of the omelette to allow raw egg to reach the bottom of the omelette too.
8. Once you have repeated this process to the stage where there are only a few millimetres of raw egg left on top, scatter on the grated cheese.
9. Put under the grill and cook until golden and puffed up! (If you're using a non-stick pan that's not suitable for sticking under the grill then just slide the omelette onto a heatproof platter or baking tray).
10. Enjoy!

For some more egg recipe inspiration you might like the following:

Mushroom, Mozzarella & Chive Omelette – Cook Sister
Indian Masala Egg Omelette – Travels for Taste
Mini Baked Yogurt & Spinach Frittatas – Recipes from a Pantry
Chorizi, Spinach, Onion & Potato Frittata – Kavey Eats
Elephant Garlic and Potato Frittata with Smoked Parprika – From the Healthy Heart