Nasturtium, halloumi and courgette omelette
- Easy
- Serves 1
Ingredients
- 1 courgette
- ½tbsp Olive oil
- 3 slices of halloumi cheese
- ½tsp Apple cider vinegar
- A few fresh leaves of garden mint, finely chopped
- 2 Eggs
- 40ml Milk
- 2 Large sprigs of fresh oregano, finely chopped
- A knob of unsalted butter
- A handful of nasturtium flowers and young leaves
Method
- STEP 1
Thinly slice the courgette lengthways and toss with the olive oil and some salt and pepper. On a searing hot griddle pan, fry the slices alongside the halloumi for a couple of minutes on each side, until everything is patterned with charred lines and cooked through. Take off the heat, put the halloumi to one side, then toss the courgette with the vinegar and mint leaves.
- STEP 2
Meanwhile, make the omelette. Whisk together the eggs and milk with a pinch of salt, then stir in the oregano leaves. Melt the butter in a frying pan and add the egg mixture. Leave to cook for a minute or two until the edges start to solidify, then fold the edges back into the centre of the pan using a pallet knife or fork and let the uncooked mixture fill the gaps they leave behind. Leave to cook until softly set.
- STEP 3
Tumble the courgette and halloumi on to one half of the omelette, scatter over the nasturtium leaves and flowers and then fold the other half of the omelette over the top (or leave open if preferred). Serve immediately.
