Tuesday, May 11, 2010

an egg-courgette-pepper supper

With the impending long trip to Berlin approaching rapidly (ash cloud permitting), I am trying to decide what to pack ... just looking at my trusty culinary friends on the bookshelf is making me homesick already.  There is no conceivable way that I can take them all, but I what if I need one? Perhaps it is time to cut the ties of reliance to cookery books and go solo, god knows I have enough knowledge by now, but those pages speckled with juices and crusty bits are going to be sorely missed.
I am also forcing myself to steer clear of all food shops and make an attempt to concoct dinner from what is left in the fridge.  This is not proving too difficult so far as I have in my possession about a pound of delicious ripe tomatoes, two courgettes, two peppers, some Parmesan, a dozen eggs, and some streaky smoked bacon....as well as several half eaten jars of mustard, German senf for Weisswurst, branston pickle and hp sauce to name but a few essential condiments.
So tonight as the courgettes are hatching a plan to go soft and sad tomorrow, I will foil their plans and make courgette and mixed pepper omelette.  
I have to register right here and now that eggs are my favourite food above all others, they are so diverse and provide a hearty base to all things wonderful ... omelettes, french toast, scotch eggs, eggs benedict, soft boiled on left-over fried potatoes ... I feel secure in my kitchen if it is home to a few organic free range eggs, the possibilities are endless and no-one will go hungry.

For a delicious courgette omelette for one, you will need:

2 medium eggs
1/2 small firm courgette
1/4 red pepper, finely sliced
2 spring onions, finely sliced
1 knob of butter
sea salt and freshly ground black pepper
1 large sprinkling of Parmesan cheese, finely grated
In a small non stick frying pan, melt the butter and add the courgette slices.  Cook until the start to turn golden, turn them over and do the same on the other side.  With a slotted spoon, remove the courgette and place them on a piece of kitchen paper to remove any excess fat.  Add the pepper slices and spring onion and saute these until they soften.  Remove and set alongside the courgette.

Beat the two eggs in a bowl adding a little salt and pepper.
Add another small knob of butter to the pan and pour in the egg.  Pull a little of it away from the base of the pan so that it clumps together in the middle and the liquid replaces the circular shape of the omelette.  When all the egg has almost cooked, add the courgette, the peppers and sprinkle over the Parmesan.  You can either finish it off on the grill or leave it on the hob for a few minutes.

Serve with some chopped parsley or chives and a glass of cold white wine....a delicious mid-week supper for one.

Now, back to lamenting over those recipe books.....

1 comment:

  1. why an omelette for one only? Hope you had the regulation glass of wine with it!