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courgette omelets and herbed new potatoes.

A pretty simple Sunday lunch, these omelets let their key ingredient stand out - thinly sliced early courgettes, sprinkled with sea salt and chopped herbs, cooked into a fresh egg omelet. You can use whatever herbs are on hand: mint would be lovely, as would parsley, basil, or sage. A light sprinkling of parmesan is optional, but a good dose of black pepper and salt do the trick.



The potatoes are equally straight-forward - boiled and tossed with butter and olive oil, chopped dill, parsley, and sage, seasoned with sea salt and pepper. A stunning 15 minute meal.
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