A fresh and light green omelette with chunky asparagus spears, earthy mushrooms and creamy cambozola.
INGREDIENTS (SERVES 4)
2 medium courgettes
200g/7oz asparagus spears
8 large eggs
salt and freshly ground black pepper
handful fresh dill, roughly chopped
1 tbsp extra virgin olive oil, plus a little drizzle to finish
1 garlic clove
bunch spring onions
juice of ½ lemon
150g of cambozola or other soft blue cheese
handful of za'atar
Preheat the grill to high (250-275C). Slice the courgettes in quarters lengthways, and chop into smallish chunks. Break off the end of the asparagus spears.
Beat the eggs with some salt and pepper, the lemon juice and most of the dill.
Heat the oil in a medium oven-proof frying pan, approximately 23cm, and fry the courgette over a high heat for two minutes or so to soften them, stirring often. Add the asparagus and cook for two minutes, until bright green and just tender and the courgette is browned here and there.
Meanwhile, crush the garlic and finely slice the spring onions. Cut the cheese into small chunks.
Add the garlic and two-thirds of the spring onions to the pan, fry for one minute, then pour in the eggs and scatter in half the cheese.
With the pan over a medium heat, cook the omelette slowly, stirring gently to allow the runny egg on top to meet the heat of the pan. The egg will start to set like ribbons. When the egg is softly set all the way through, and slightly runny on top, remove from the heat.
Scatter the omelette with the rest of the onions and cheese, then grill for two minutes or until just golden-brown.
Sprinkle on the rest of the dill, the za'atar and drizzle with olive oil. Serve.