350g baby courgettes, ends trimmed and halved lengthways
6 medium eggs
4 tablespoons extra virgin olive oil
50g Parmesan, freshly grated
Large handful of basil leaves, torn in half
Sea salt and black pepper
25g Parmesan, finely sliced
Cook the courgettes.
Place the courgettes in a large bowl and drizzle over 2 tablespoons of olive oil and add some seasoning. Toss the courgettes together making sure they are well coated in the oil. Heat a ridged griddle to a medium heat and lay the courgettes out in a single layer on the griddle. As they start to color on the underside, turn them and cook them on the second side. Transfer them to a plate while you cook the rest. Allow the courgettes to cool before moving on to the next stage.
Make the egg mixture.
Whisk together the eggs and stir in the grated Parmesan, basil leaves and a little seasoning. Fold in the grilled courgettes.
Cook the omelet.
Heat the grill to high and heat 1 tablespoon of oil in a frying pan that has a heatproof handle over a medium heat. Tip in the egg and courgette mixture and cook it for 3 minutes. Place the Parmesan slices over the top of the omelet and drizzle over 1 tablespoon of oil. Place under the grill for 3 – 4 minutes until the omelet is golden and puffy at the sides.