Courgette and Parmesan Mini Omelettes
Makes 1 serving

INGREDIENTS
2 large, about 110 g Egg
80 g Courgette
10 g Parmesan
4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A few leaves, torn Fresh basil
A pinch Salt
To taste Black pepper

METHOD
1. Coarsely grate the courgette, salt it and leave it in a sieve for five minutes, then squeeze it dry in kitchen paper.
2. Beat the eggs with the parmesan, the courgette, the basil and plenty of pepper.
3. Spray a small frying pan and ladle in half the mix over a medium heat. Cook for two minutes until set underneath, flip and give it another minute. Repeat with the rest.

Contains milk and eggs.

RECIPE NOTES
Two small omelettes rather than one, because they cool faster and pack flat for a bag.
Grated courgette holds a surprising amount of water. Unsqueezed it makes the omelette weep in the pan and the middle never sets.

Full recipe: https://www.getfuel8.com/recipes/courgette-parmesan-mini-omelettes
