8 eggs, (I used free-range)
1 cup milk
1 tablespoon wholegrain mustard
½ cup plain flour
1 teaspoon sea salt
4 medium zucchini
2 tablespoons olive oil
2 cloves garlic, crushed
2 spring onions, thinly sliced
handful of basil, shredded
finely grated zest 1 lemon
150 grams smoked salmon, thinly sliced
½ cup freshly grated Parmesan cheese
bowl of sour cream
Preheat the oven to 180˚C. Grease a shallow, lipped 24 cm x 37 cm baking tray and line fully with baking paper
Filling: Grate the zucchini on the coarse side of a box grater. Place in a clean teatowel. Roll up and squeeze out the excess moisture. Heat the olive oil in a sauté pan and cook the zucchini, garlic and spring onions over a high heat for 2 minutes. Tip onto a large plate and cool.
Whisk the eggs, milk and mustard in a jug. Put the flour and salt in a large bowl. Gradually whisk the egg mixture into the flour to make a smooth batter. Stir in the cooled zucchini, lemon zest, basil and smoked salmon.
Pour into the baking tray and scatter over the Parmesan cheese. Bake for 15-20 minutes until the eggs are set and it feels firm to the touch. Don’t overcook the omelette or it will be dry and difficult to roll.
Slide the omelette off the tray onto the bench. Using the paper as a guide, roll up from the short side, removing the paper as you roll. Use a large fish slice to transfer it to a serving platter. Slice thickly and serve with a side salad.
Alternate filling: Finely sliced mushrooms, sautéed with a little dried tarragon and garlic mixed with blanched spinach; squeezed dry in a clean teatowel and finely chopped.