Quick courgette omelette with creamy feta

Quick courgette omelette with creamy feta: an uncomplicated one-pan dish with egg, courgette, spring onions, olive oil and tangy feta.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 350 kcal per serving
• Protein: 26 g
• Fat: 24 g
• Carbs: 6 g

Ingredients

• 4 organic eggs
• 1 courgette
• 80 g feta
• 1 tbsp olive oil
• 2 spring onions
• 1 pinch of nutmeg
• 1 pinch of sea salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · grater · wooden spoon

1. Wash the courgette, trim the ends and grate it coarsely. Squeeze the grated courgette lightly so not too much liquid ends up in the pan.
2. Slice the spring onions into fine rings. Beat the eggs in a bowl and season with nutmeg, black pepper and a little sea salt.
3. Heat the olive oil in a non-stick frying pan. Briefly fry the courgette and spring onions until the veg collapses a little.
4. Pour the egg mixture over the veg and turn the heat down straight away. Crumble over the feta and cover the pan with a lid.
5. Let the omelette set over a low heat until the egg is firm and the feta softens. Don't stir, so it stays nice and moist.
6. Slide onto a plate and serve straight away. A small salad or a few fresh herbs on top go well with it.

Good to know

Sometimes food can just be simple, warm and quick. This omelette is exactly that: uncomplicated, juicy and pleasantly savoury.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour); spring onions → chives (milder, also provide plant compounds); olive oil → ghee (heat-stable and aromatic); courgette → spinach (more folate, and also quick to cook)

Allergens

Contains egg and milk. Usually fine for children if moderately seasoned; in pregnancy, use pasteurised feta and cook the egg right through.