June 29, 2011

The Summer Courgette




As I was walking past the organic vegetable section of my supermarket, I noticed these lovely courgettes, also known as zucchini – small, firm and in season right now.  I decided to use them to make a light courgette omlette with herb yoghurt.  It reminded me of the time I lived in Cyprus where a similar dish was often served as a side dish.  I love it as main dish and it's a perfect summer meal for very hot days in Dubai.  This recipe serves one.


COURGETTE OMELETTE

1 tbsp extra virgin olive oil
3 small courgettes, thinly sliced
2 large free range eggs, lightly beaten
Sea salt and freshly ground black pepper to taste

Heat the oil in a large frying pan and add sliced courgettes.  Season and sauté on medium heat for 5 minutes, or until they start to soften a little.

Pour over seasoned eggs and continue cooking on medium heat until the eggs at the bottom of the pan are set.  In the meantime, turn the oven onto grill.  As soon as the eggs are set, put the pan under a hot grill for 5 minutes or until lightly browned and set on top.  Serve with Herb Yoghurt or a crisp salad.


HERB YOGHURT

2 heaped tbsp organic Greek yoghurt
A pinch each of dried rosemary, oregano and mint (or any other herb combination)

Add all ingredients into a bowl and mix.  Refrigerate for 15 minutes to allow the flavours to infuse.