This is the quintessential Sunday night easy supper: onions, mushrooms and summer squash sautéed in olive oil, homegrown eggs plucked fresh from the nest, and finished off with a few peels of old cheddar cheese.
Of course, I never just save this for Sunday nights. Sometimes it’s Friday night comfort food after a long week or a slow Saturday morning breakfast served with fresh baked sourdough.
When selling golden courgettes at the farmer’s market, this is what I tell people to do with them. It’s simple but satisfying. And can be served on repeat for the whole season.
To make :
Heat a cast iron pan and add a tbsp of olive oil. Add in diced onion, mushroom and summer squash. Sauté stirring frequently for 2 minutes till softened.
Meanwhile Beat two eggs and add salt and pepper.
After the veg is softened, pour in the eggs. After about 30 seconds, using a spatula tilt the pan and haul some of the eggs from the side to the center with the spatula. And repeat that the whole way around the pan until the eggs in the center are slightly set. Flip omelette and turn the heat off. Peel off a few slivers of cheese and pop into the center and fold over the eggs to form a pocket. Put on a plate and let rest while you toast a piece of buttered sourdough.
Love Jenn xx