by Jason Roberts
INGREDIENTS1 small zucchini (courgette)
2 teaspoon Extra Virgin Olive Oil
1/2 egg shell of water (approximately 2 tablespoons)
Salt and freshly ground black pepper, to taste
30g firm goats cheese
Fresh mint leaves
Extra virgin olive oil to finish
METHODCut the zucchini (courgette) into small dice.
Lightly sauté in a small non- stick pan, using a teaspoon of the olive oil.
Cook until lightly golden in colour, remove from pan and set aside.
Beat eggs and water lightly with a fork and season with salt and pepper. Add remaining olive oil to the pan, add eggs, and cook over medium heat, lifting the side of the omelette and tilting the pan to let the uncooked eggs run out to the edges.
When omelette is seconds from being set, scatter over the zucchini, goats cheese and a little fresh mint. To serve, turn the omelette out of the pan lifting the sides inwards and folding as you flip out.