Zucchini Omelette with Dill & Basil

Mum used to always make this when the fridge was a little bare, or if we had an abundance of eggs and zucchini. Mum didn't add the herbs, but I do as I always seem to have some kicking around - plus I like the fragrant waft you get just before you take a bite.

My favourite way to have this is straight out of the frypan, squished between a single folded piece of bread (just like a snag). My favourite part of this is the slightly crispy bits on the edge, the way the oil soaks into the bread.. heaven.. oh, and all the black pepper!

I make this often for breakfast lunch or dinner. My (almost 1 year old) daughter absolutely loves this! It just seems to satisfy you, even when you're not hungry. It's even delicious the next day, straight from the fridge. If you're feeling fancy, add some goats cheese and a handful of rocket on top as soon as you've served.

Photography by Emma Seyit

Zucchini Omelette with Dill & Basil

Ingredients:

Olive oil

1/2 brown onion diced

1 medium zucchini

3-4 eggs, whisked

Salt

Pepper

Herbs: Dill, Basil (Parsley works great too)

Method:

Dice up the onion and zucchini so it's ready to go. Heat your frypan up on medium - high heat. Add a splash of olive oil then the onion and zucchini. Fry it off for 5-8 minutes until soft, pop the lid on so it steams a little.

Add some salt and pepper, followed by the whisked egg. Pop the lid back on and give it a good 5-7 minutes, it should have puffed up a little by now, the top still undercooked.

Add some more salt and pepper, rip up the herbs and sprinkle them on top. Pop the lid back on for a few more minutes.

With a spatular, gently lift the edges of the omelette until the whole thing moves when you shimmy the frypan. I personally don't flip my omelettes, I just monitor it by taking the lid on and off until the top is just cooked.

Once done, slide off onto a plate & enjoy squished into some bread. Or eat it straight out of the pan if you've made this because you're tired - less dishes that way.

Enjoy!

Note: If you're in the process of creating a cook book or know someone who is, and love my photography style, I'd be thrilled to work with you!