Courgette omelette

A handy tip for this recipe is to use wooden chopsticks to stir the egg mixture while cooking, this will make the omelette lighter and fluffier.

Courgette Omelette
serves 1

1 tsp olive oil
1/4 courgette, thinly sliced
3 eggs
12g butter
25g mature cheddar
1 tsp chopped parsley

Heat the oil in a nonstick frying pan and cook the courgettes until tender. Set aside and keep warm.

Beat the eggs and season with pepper. Heat the butter in a small nonstick frying pan. Pour in the eggs and stir with the chopsticks until the egg is three-quarters set. Leave to cook for a further 30 seconds without stirring.

Scatter over the cheese, courgettes and parsley. Flip over one-third and slide onto a plate and then fold over again.