Courgette flower omelette

I think a lovely fluffy omelette is a much more enjoyable light supper than a fashionable frittata.

Serves two

3-4 courgette flowers with small courgettes attached 4 free range eggs 150g fresh mild goats cheese like Ailsa Craig from Dunlop Dairy sea salt and freshly ground pepper (white if you have any) 2-3 fresh basil leaves and a sprig of mint lemon rind and a squeeze of lemon 2 tbsp mild olive oil

1 Wash the courgettes and make sure the flowers are free of “guests”. Slice the courgettes into slivers. Roughly chop the flowers.

2 Drizzle some olive oil into a medium frying pan and sauté the sliced courgettes until they are lightly browned.

3 Whisk the eggs well in a bowl and add 100g of the crumbled goats cheese. Season with sea salt and white pepper and add the lemon juice and zest.

4 Pour the eggs over the courgettes and cook for 10 minutes or so until the eggs start to solidify.

5 Sprinkle on the sliced courgette flowers and herbs and fold the omelette over.

6 Sprinkle the top with the rest of the cheese and pop under a heated grill until it’s melted. Easy and delicious.