COURGETTE, SAUSAGE AND CHEESE OMELETTE
A great versatile omelette makes for either a brunch, lunch or even an evening meal with the addition of a simple green salad.
Ingredients
4 courgettes, coarsely grated
1 tablespoon salt
100ml olive oil
100 grams merguez sausage, or Salash hot biersticks, diced
4 eggs
2 tablespoons spreadable soft cheese, plus 4 tablespoons to serve
3 tablespoons roughly chopped fresh Italian parsley
2 large handfuls fresh mixed herbs, chives, dill, mint and coriander, leaves picked
70g pine nuts, toasted
Method
In a medium-sized non-metallic mixing bowl, add the courgette and sprinkle with the salt, mix to combine and set aside for 15 mins
Drain as much of the liquid as possible out of the courgette by squeezing with your hands, return to the bowl and set aside
Preheat oven grill to high
Heat 2 tablespoons olive oil in a large ovenproof frying pan, about 24cm diameter, over medium heat
Add the diced merguez sausage and fry until crisp, about 3-5 mins
Remove sausage to a plate and set aside, leaving oil in the pan to cook the egg
In a large mixing bowl, add eggs, cheese, chopped parsley, courgette and half the merguez sausage, season to taste and whisk to combine
Reheat the frying pan over medium heat
Pour in egg mixture and cook for 3-5 mins or until half set through
Transfer the pan to the preheated grill and cook for 10 mins, or until set and coloured on top
While omelette is cooking, place the remaining merguez sausage, mixed herbs, pine nuts, lemon juice and remaining olive oil into a small mixing bowl, season to taste and stir to combine
Remove omelette from grill
To serve, remove omelette from pan onto a plate, top with sausage and herb mix and dollops of cheese