Zucchini omelette

Soon it will be spring again, in less then four weeks to be exactly. So this weeks cooking theme at I Heart Cooking Clubs is "lighten up". Because after this enduring winter where i had a lot of dense carbs, i am glad to lighten it up finally. Can't hardly wait for springtime to arrive!

I've chosen this zucchini omelette recipe, but i left the parmesan out this time. The sparkle of citrus is really lovely.

Tessa says,"The amount of zucchini here is enough to make four individual omelettes. Just reduce the zucchini and eggs accordingly if you only want one or two".

Zucchini omelette

Tessa Kiros, Apples for jam

Serves 4

About 1 tablespoon olive oil

1 garlic clove, peeled and squashed a bit

120g(4¼ oz) small green zucchini, finely sliced

3 or 4 basil leaves, torn up

4 eggs

4 tablespoons grated parmesan cheese

a little lemon juice

Heat 2 teaspoons of oil in a non-stick pan. Add the garlic and zucchini and sauté over medium-high heat until lightly golden, shuffling them with a wooden spoon so that they cook evenly. Season with salt and mix in the basil. Remove from the heat and remove the garlic.

Whisk one egg in a bowl. Heat 1 teaspoon of oil in a 14cm(6inch) non-stick frying pan over medium-low heat. Add the egg, swirling it evenly around the pan. Scatter about a quarter of the zucchini over the omelette and about 1 tablespoon of parmesan. Cook until the omelette is set and the undeside is lightly golden. Slip out onto a warm plate while you make the rest, adding more oil to the pan as needed. Serve with a few drops of lemon juice ans a grinding of pepper if you like.