This is one hearty omelette if there ever was one. I love eggs in any shape or form, but I'm always a little reluctant to order omelettes in restaurants - there have been one too many overcooked, dry, flavourless disappointments!
This one is a winner though. Very simple, very flexible, very delicious. E whipped these up recently and they were rich, decadent and perfect for a weekend brunch or lunch.
Incidentally, E makes superb scrambled eggs, and he uses this method. Just FYI!
I will probably always rank smoked salmon as the number one companion for eggs, and you could use it instead of the pancetta used in this recipe. Or sausages, or regular ham... anything goes.
Ingredients (for 2):
6 free range eggs
1 courgette
2 generous handfuls pancetta
1/2-3/4 cup grated gruyere, emmental or comte cheese
2 big spoonfuls crème fraîche
handful of chopped chives
handful of chopped parsley
butter
salt & pepper
To make:
1) Whisk the eggs in a bowl, lightly season. Add the chopped herbs into the eggs, leaving a few parsley leaves for decoration.
2) Pan-fry the pancetta and zucchini (chopped) - separately or together, doesn't really matter.
3) Melt a generous blob of butter on medium heat in a frying pan. Add half of the zucchini and pancetta in the middle of the pan, sprinkle some cheese and top with a big spoonful of crème fraîche.
4) Be careful not to overcook the eggs - if you lift it up, it should be lightly golden but not dry. Fold over on either side, carefully flip it over onto a plate and serve.
