for 4 person

Filling

1 tbsp	olive oil
1	courgette, cut into cubes
3	spring onions incl. green part, cut into thin rings (incl. green part)
1	garlic clove, squeezed
2 sprig	marjoram, finely chopped
½ tsp	salt
a little	pepper

Omelettes

8	fresh eggs
½ dl	milk
¾ tsp	salt
a little	pepper
	oil, for frying
1	courgette, cut lengthwise into thin slices
50 g	grated Gruyère

Tomato salad

2 tbsp	white balsamic vinegar
2 tbsp	olive oil
½ tsp	salt
a little	pepper
400 g	yellow and red cherry tomatoes, cut in half
½ bunch	basil, finely chopped
3 sprig	marjoram, finely chopped

How it's done

Filling

Heat the oil in a non-stick frying pan. Stir fry the courgette for approx. 4 mins. Reduce the heat, add the spring onions and garlic, stir fry for approx. 2 mins. Add the marjoram and season.

Omelettes

Preheat the oven to 60°C, warm the plates. Beat the eggs and milk, season. Heat a dash of oil in a non-stick frying pan. Reduce the heat. Place ¼ of the courgette slices in the pan. Cover with ¼ of the egg mixture, cook over a medium heat for approx. 3 mins. Add ¼ of the filling and ¼ of the cheese, cook for a further 2 mins. Loosen the edges of the omelette from the pan using a spatula, fold in to the middle, cover and keep warm in the oven. Use the remainder of the courgette, egg mixture, filling and cheese to make the other 3 omelettes.

Tomato salad

Combine the balsamic and oil, season. Mix in the tomatoes and herbs, serve with the omelettes.

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