Courgette Omelette - A Quick Lunch During The Holiday Season

For some, weekends leading up to the holidays consist of shopping and gift-wrapping.  Others spend hours playing Super Mario Bros. on the Wii.  You can guess what Major Obvious and Sweet Pea were up to last Saturday.  Little Man and I are less committed to the Mario and Luigi Cause, so we took a break to make a quick lunch.  Little Man picked out a lovely courgette (zucchini) at Tesco that we were determined to use.

Courgette Omelette

3 eggs, beaten
1 Tbsp canola oil
1 courgette, peeled and grated
1/4 onion, minced
1/3 cup grated cheddar cheese

chopped chives, optional

pinch sea salt

few grinds of freshly grated black pepper

In a small nonstick pan over medium-high heat, warm oil.  While waiting for oil to heat up, take handfuls of grated courgette and squeeze over the sink to wring out any excess water.  Put grated courgette in pan with minced onions.  Sautee for several minutes, until vegetables seem tender.

If you haven't already, crack the eggs into a bowl.  Beat with a fork and add salt and pepper.  Add egg mixture to pan when veggies are ready.  Stir a little and add grated cheese.  Let omelette set.

At this point, you can fold the omelette in half, but I never bother with such silliness.  I just grab the eggs out of the pan with a spatula and put them on plates.  Garnish with chopped chives, if desired.  Serve with toast.

Serves 2 (if paired with toast and salad).