Courgette omelette

Greens and eggs are a traditional combination enjoyed in many Greek households. Simply prepared using seasonal vegetables–usually courgettes (zucchini) or wild greens known as Horta–local olive oil, fresh herbs and a few eggs. The end result is a quick and nutritious meal that is welcoming as the days get warmer. Serve as a side dish or light main meal with a salad and Greek yoghurt.

COURGETTE OMELETTE

Serves 4

4 tablespoons extra virgin olive oil

4 medium courgettes (zucchini), thinly sliced

4 - 5 large free range eggs, lightly beaten

2 tablespoons fresh chopped herbs such as parsley or dill

Sea salt and freshly ground black pepper

1. Heat the oil in a large non stick frying pan (one that does not have plastic handles) and add the sliced courgettes.  Season and sauté on medium heat for about 10 minutes, or until they soften and start to turn golden.

2. Pour over seasoned eggs and herbs. Continue cooking on medium heat until the eggs at the bottom of the pan are set.  Swirl the egg mixture around and under the courgettes so that most of the egg is cooked.

3. As soon as the eggs are set at the bottom and sides, put the pan under a hot grill for about 10 minutes or until lightly browned and set on top.  Allow to cool for a few minutes before slicing and serving.

GREEK YOGHURT WITH GARLIC & HERBS

Makes 250ml

1 cup/250ml organic Greek yoghurt

1 small clove garlic, peeled and crushed

A pinch each of dried rosemary, oregano and mint (or any other herb combination)

1. Add all ingredients into a bowl and mix. 

2. Refrigerate for 15 minutes to allow the flavours to infuse before serving.