I'm going all out with the courgette recipes - my courgette plants have had a late growth spurt and are actually producing some fruit. They have possibly been aided and abetted by a decent dollop of rain last Tuesday, and as we have rain today, with more forecast for the next couple of days there's a good chance i may yet end up with a late-season glut on my hands.
The following recipe is yet another from my cookbook that i've failed to attribute; once again i'm fairly sure it was copied from a NZ House and Garden magazine. The only change i've made to this recipe is to use fresh mint in place of dried mint (so much nicer). Sometimes by this time of year my fresh mint is looking distinctly unappealing and i struggle to find edible looking leaves, but i remembered to cut it back a month or so ago, and consequently have plenty of lovely fresh new leaves. Don't forget, if you ARE using dried mint, use a teaspoonful, not a tablespoonful!
I'm sure i use less cheese than the recipe suggests as well. I never actually weigh it, i just cut a chunk off the block (good old tasty cheese, nothing fancy), but i probably use more like 100g.
I've copied a note into my recipe journal that 'Iranian Omelettes (Kukus) are thick, tortilla-style dishes', so presumably this dish has Iranian roots.
COURGETTE OMELETTE with MINT and CHEESE
6 tablespoons Olive Oil
1 onion, finely diced
1 teaspoon freshly grated nutmeg
1 tablespoon finely chopped fresh mint
4 courgettes (about 350g), coarsely grated
1/2 teaspoon freshly ground black pepper
3 tablespoons self raising flour
zest of one lemon
200g provolone or other melting cheese (e.g. colby, mozzarella), grated
Herbs to garnish
Thick natural yoghurt to serve
Preheat the oven to 180 degrees Celcius. Heat half the oil in a frypan over a low heat and fry the onion until softened. Stir in the nutmeg and fry one minute. Allow to cool.
Pour the remaining oil into a non-stick, ovenproof frypan & heat in the oven for 5-10 minutes.
Squeeze the grated courgette to remove as much moisture as possible. Whisk eggs until frothy. Whisk in the flour, lemon zest, sea salt and pepper, followed by courgette, mint, cheese and the onion mixture. Pour into the hot frypan, cover with a lid or foil & bake 15 minutes or til nearly set. Remove the lid and cook a further 15 minutes to brown the top.
Cut into wedges & serve hot from the pan with a sprinkling of herbs & thick yoghurt. Alternatively cut into wedges when cold to serve with pickles or relish.