Save to your scrapbook
Herb omelette & Vietnamese-style courgettes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 large eggs
½ x 25g pack mint, leaves picked
28g pack coriander
2 salad onions, trimmed and finely sliced
300g courgettes (about 2 small), trimmed
2 tbsp roasted peanuts, roughly chopped
½ red chilli, deseeded and finely chopped
1 lime, juice
1 tbsp fish sauce
1 tsp caster sugar
2 tbsp vegetable or groundnut oil, for frying
1. Crack the eggs into a large jug, season and whisk with 2 tbsp water. Finely chop ½ the mint leaves and coriander and add to the jug along with the salad onions; set aside.
2. Working over a large mixing bowl, use a vegetable peeler to cut the courgettes into thin ribbons, right down to the cores. Finely slice the cores and add these to the bowl too. Tear in the remaining mint leaves and coriander sprigs, then add the chopped peanuts and chilli. Make a sauce by whisking the lime juice, fish sauce and sugar together with 2 tbsp just-boiled water. Pour the sauce over the courgettes and toss together well, really massaging it in.
3. Put a large non-stick frying pan over a medium heat. Drizzle in 1 tbsp oil then, when it starts shimmering, pour in ½ the egg mixture. Swirl it around the pan evenly and let the omelette cook gently for about 3 minutes, swirling the pan every so often to distribute the egg, until just set on top. Coax it onto a serving plate and spoon ½ the courgette salad on top. Fold the omelette in half to make a semicircle and serve straight away. Repeat with the remaining mixture.
Typical values per serving:
This recipe was first published in August 2020.