Courgette Omelette in a Tin

There were times when my breakfast was a ritual. Slow morning (sometimes affecting other things, unfortunately) was a sacrum – I would spend twenty minutes making breakfast, then additional half an hour enjoying it. With a bit of music in the background, with a book or over a newspaper, it was the best habit I could ever go back to.

The memory was buried in the “breakfast with my sister era” when we both were the students of the local school, and came up to the surface when my schedule has changed in the last year of my upper secondary. Because, since I hit the age of sixteen, I needed to wake up around 5am to catch the stuffed bus an hour later to be in time for the classes at 8am. There was hardly any time to eat, and certainly limited means of transport. If you’ve missed it, there was nothing till the late morning, so you wouldn’t make it to the city. Maybe I was lazy, but I couldn’t be asked to wake up at 4am with a perspective of going to bed late at night, after finishing all my homework (or a fair amount). I was a good student, you see.

In the last year, I could indulge in my favoured habit. Next, to make it a full circle, I lived on sandwiches when I came to the UK, and that was the combination of sheer laziness, over-politeness and “can’t get my routines back together” struggles.

Now, I do like a good hasteless beginning of the day. It’s a bit easier now that I thought my routines over – it’s time for a breakfast in advance and a slow morning on request. These little omelettes, for instance. You can multiply the ingredients, prepare them before, and then have a nice breakfast (or even a lunchbox treat!) without any rush when you try to wake up gently and gracefully. Reheat them in the microwave, pour yourself a glass of orange juice, switch your phone off for half an hour and treat yourself to a morning over an actual newspaper or a book.

Courgette Omelette in a Tin

Makes 6 little muffin omelettes | Preparation time: active 25 mins, total ~55 mins

Ingredients:

2 eggs

1 tablespoon of whole-wheat flour

1 courgette

1 orange/red pepper

1 large carrot

1 small onion

1 garlic clove

1 tablespoon of chopped dill

1 tablespoon of chopped chives

1 teaspoon of dried mixed herbs

1 teaspoon of sweet paprika

1/2 teaspoon of coriander

3 tablespoons of grated cheese (mozzarella or Cheddar are the best choices!)

a fair pinch of salt

pepper to taste

Wash the vegetables. Smash the garlic, chop the onion, grate the courgette, carrot and pepper. Spray a small pan with olive oil. When you heat it, add garlic and onion and fry until it’s light gold. Add grated vegetables and lower the heat. Stir the content of the pan often, simmering it slowly, till the juices are reduced. Leave the vegetables to cool down for ten minutes.

Meanwhile, whisk the eggs in a bowl. Add flour and all the herbs, mixing it well, until it creates a fine, smooth batter. Preheat the oven to gas mark 7 (200 Celsius degrees). Pour the mixture over the vegetables and mix it together. Prepare six silicone muffin tins. Pour an even amount into each and pop them into the oven.

Wait for about 15-20 minutes, then sprinkle the top of each omelette with a bit of grated cheese. Leave the muffins in the oven for additional 5-7 minutes.

Serve with pickles, salad of your choice and yoghurt-chive dip.

Kasia Kwasniewska

Editor in Chief

Passionate about far too many things. Loves reading, watching films, eyeing (and producing) good design, listening to music and stuffing her face with chocolate on a daily basis. Cooks from time to time, and drinks far too much coffee to be a normal human being.
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