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Courgette and Parmesan Mini Omelettes

Make courgette and parmesan mini omelettes, from the first ingredient to the finished dish.

1 serving · 7 ingredients · 3 steps

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Courgette and Parmesan Mini Omelettes, plated and ready to serve. — The finished recipe. Courgette and Parmesan Mini Omelettes

Ingredients 1 to 6 for courgette and parmesan mini omelettes arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for courgette and parmesan mini omelettes arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Black pepper

Courgette and Parmesan Mini Omelettes, preparation step 1: Coarsely grate the courgette, salt it and leave it in a sieve for five minutes, then squeeze it dry in kitchen paper. — Step 1. Coarsely grate the courgette, salt it and leave it in a sieve for five minutes, then squeeze it dry in kitchen paper.

Courgette and Parmesan Mini Omelettes, preparation step 2: Beat the eggs with the parmesan, the courgette, the basil and plenty of pepper. — Step 2. Beat the eggs with the parmesan, the courgette, the basil and plenty of pepper.

The finished courgette and parmesan mini omelettes. — Step 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.

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