| 1 Medium Corgette — Grated | |
| Olive Oil | |
| 1 Tarragon Sprig — Leaves finely chopped | |
| 2 Eggs |
| 1. | Squeeze the grated courgette to remove any excess water, then place a medium heavy-based frying pan over a medium heat and add a dash of oil. When hot, add the grated courgette and chopped tarragon and gently stir for 3–4 minutes until the courgette has softened. |
| 2. | Meanwhile, lightly beat the eggs with a fork and season with salt and pepper. Once the courgette has softened, tip out any excess liquid, then return the pan to the heat and pour in the eggs. Quickly stir and shake the pan to distribute the egg, leave to cook for 3–4 minutes until the egg is almost set, then remove from the heat. |
| 3. | With a heatproof spatula or a palette knife, loosen the sides of the omelette from the pan. Tip the pan slightly and coax the loosened edge down towards the bottom of the pan, folding the omelette in half. Next, slide or turn it out on to a serving plate and serve immediately. |