Little courgette and spring onion omelettes

Little courgette and spring onion omelettes

Ejjeh kusa

By
From
Hazana
Serves
4
Photographer
Mowie Kay

These little omelettes make a very good snack, light lunch or supper dish. They are also often made for the Sabbath, bar mitzvahs or other special occasions, because they can be served hot or cold. Alternatively, you can prepare this recipe as one large omelette – like a Persian kuku – and serve it cut into bite-sized pieces.

Ingredients

Quantity Ingredient
2-3 small courgettes
4 eggs
3 spring onions, thinly sliced
3 tablespoons finely chopped fresh mint leaves
handful finely chopped flat-leaf parsley
2 garlic cloves, finely chopped
2 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
salt
freshly ground black pepper
olive oil, for frying

Method

  1. Trim the ends off the courgettes, then grate them coarsely. Place in a sieve set over a bowl and press down on the grated courgettes to squeeze out any excess moisture.
  2. Beat the eggs in a large bowl and add the courgettes, spring onions, herbs, garlic, flour and spices and mix well. Season with salt and pepper.
  3. Cook the omelettes in batches: heat a thin layer of olive oil in a heavy frying pan, then add tablespoonfuls of the courgette mixture and flatten with the back of a spoon. Cook over a moderate heat until golden on both sides. Repeat until all the omelettes are cooked, adding more oil to the pan as necessary. Serve hot or cold.
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