Quick lunch: Courgette & Potato Omelette

Courgette and Potato Omelette

A couple of weeks ago Tony came home with a courgette. A colleague was sharing a few excess homegrown ones. I love homegrown produce as nothing compares to the wonderful flavours and taste. When I visit my sister I really look forward to grabbing a bagful of mixed lettuce leaves from her lettuce patch (among a few other veggies) to bring home. The myriad of colours and flavours and taste in homegrown can’t be beaten, just fantastic.

But anyway back to my courgette.  I ended up making a really delicious omelette with the courgette pride of place on top.

Serves 2:

Ingredients:

1 large potato, (200g, peeled) sliced thickly or cubed
100g baby button mushrooms (about 16 of them)
2 tablespoons olive oil
4 free range or free range organic large eggs
4 tablespoons dairy free milk (I used rice milk)
1 courgette, sliced thinly (150g)
1 teaspoon fennel seeds
1/4 teaspoon sea salt flakes
Pepper for seasoning at the end

The Work Part!

Boil the potato slices/cubes in a medium saucepan, simmering for 2 minutes then strain the water out using a colander. I do this just to ensure the potatoes are cooked fully  and cuts down on the frying time. Depending on the size you cut them you may need to cook for another minute. I did the cubes in bite-sized pieces so the 2 minutes was fine.  What you are looking for is to cook them (a knife can be inserted into them easily)  but they still remain firm.

Then set them aside.

Next on a medium frying pan cook the mushrooms with the oil for 6 minutes or until cooked to your liking. Using two heatproof spatulas keep stirring the mushrooms around the pan.  This ensures you get an even browning on all sides.

Meanwhile lightly whisk the eggs and milk in a jug and then add in the courgette slices.
Grind the fennel seeds and salt in a pestle and mortar to a powder and add them to the egg mixture.

When the mushrooms were cooked I removed the pan from the hob, placed the mushrooms on a plate and gave the pan a quick clean.  If you don’t mind a bit of grease then you may not need to do this.  It’s my way of avoiding this.  When done add back the mushrooms and add the egg mix to them together with the cooked potato.

Ensure the various vegetables are spread evenly around the pan.

Cook on the hob on a medium heat until it the base is cooked. Then place under a pre-heated grill to finish off cooking the top.

Remove from under the grill and check it is fully cooked. If not, continue alternating between the hob and grill until it is.  Keep a careful watch when it is under the grill as it can get burnt easily near the end of cooking otherwise.  This happened to me the first time as just near the end I got a call, and although I rushed them off the omelette was ruined.  Second time was nicer!

Once the omelette is cooked sprinkle some freshly ground pepper on top. I dished this up with some salad and boiled rice. Oh by the way the courgette should keep it’s crispiness but will be warmed through also, I found it nice as when it is over-cooked I never have liked the texture.  Hopefully you’ll agree.

Just an update on my internet connection, I’ve just changed company so by the middle of next week I should be up and running.  At the moment it’s all been done by use of a dongle. Oh the internet, great when it works.  Hopefully the dongle will keep working fine until then.

Best Wishes for a great weekend.  Marian

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Categories: All Recipes, Uncategorized

Author:speltforchoiceblog

Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of www.herbicarni.com with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.

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  1. Cookie Cakes, Seaweed, Refried Beans | Foodie Roundup #34 - September 18, 2011

    [...] Quick lunch: Courgette & Potato Omelette via From Marian’s Kitchen [...]

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