This easy courgette omelette is a great way to use up a fresh courgette and makes a quick, protein-packed lunch. Filled and creamy goat's cheese, it's light, flavourful and ready in minutes. Top with a handful of rocket for an extra burst of freshness.
Ingredients
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¼ large courgette
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3 eggs
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3/4 tsp dried dill
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30g goat's cheese, crumbled
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1 tsp olive oil
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Salt and pepper, to taste
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Handful of rocket, to serve (optional)
Method
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Using a julienne peeler, slice the courgette into long skinny strips. If you don't have a julienne peeler, simply grate the courgette.
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Heat the olive oil in a non-stick frying pan over a medium heat. Add the courgette and season with a little salt and pepper. Cook for 2–3 minutes until slightly softened.
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Whisk the eggs in a bowl and stir through the dill.
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Pour the egg mixture into the pan and gently stir for a few seconds before allowing it to set.
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Sprinkle over the goat's cheese and continue cooking until the omelette is set and golden underneath.
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Fold in half and serve immediately, topped with rocket if using. Season with Salt and pepper
Tip
Courgettes (zucchini) are one of summer's most versatile vegetables and are perfect for quick lunches like this one.