White Zucchini Omelette with Mint and Melting Cheese

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

100 ml olive oil
1 onion, finely diced
1 teaspoon freshly grated nutmeg
1 teaspoon dried mint
350 g white zucchini (about 3), coarsely grated
4 eggs
2 tablespoons self-raising flour
grated zest of 1 lemon
½ teaspoon salt
½ teaspoon freshly ground black pepper
200 g gouda (preferably cuminflavoured, or any other melting cheese), grated
Greek-style yoghurt to serve (optional)
rosemary for garnish (optional)

Method

Preheat the oven to 180°C. Heat half the oil in a frying pan over low heat and fry the onion until it softens. Stir in the nutmeg and mint and fry for another minute.

Remove from the heat and leave to cool.

Pour the remaining oil into a non-stick, ovenproof frying pan and heat it in the oven for 5–10 minutes.

Squeeze the grated zucchini firmly to remove as much moisture as possible. Whisk the eggs in a large bowl until frothy. Whisk in the flour, lemon zest, salt and pepper, followed by the zucchini, onion mixture and cheese. The mixture will be quite sloppy.

Pour the mixture into the hot oil. Cover the pan with a lid or some foil and bake in the oven for 10 minutes or until nearly set. Remove the lid and cook for a further 10 minutes to brown the surface.

Cut into wedges and serve hot from the pan with Greek-style yoghurt, if desired.

Alternatively, drain on paper towel and cut into wedges when cold to serve with pickles or relish as desired. Garnish with rosemary, if desired.

This is an edited extract from Cooked: Food for Friends published by Hardie Grant $24.99 available in stores nationally.

Notes