I don’t know whether to call this an open omelette or a quiche without a pastry base, but it makes a good mid-week supper or weekend lunch and if you’ve got a glut of courgettes it’s a good way of using them up.
I dotted the omelette with a few spoonfuls of ajvar part way through cooking, but you could use a pesto or perhaps a good quality, thick tomato and basil sauce. You can swap other ingredients in and out depending on what you have handy. Apart from the courgettes, I used goat’s cheese as the main flavouring.
The only important thing to remember is that it must be cooked on a very low heat, otherwise you’ll get a leathery bottom. I think we can agree that’s a fate best avoided.
The Bottomless Quiche
3-4 shallots or 1 medium onion, peeled and finely chopped
2-4 courgettes, depending on size (I committed infanticide), sliced into rings
2 tbsp grated parmesan
About 150g goat’s cheese, cut into chunks
2-3 tbsp ajvar, pesto or tomato sauce (not ketchup!)
Salt and freshly ground black pepper
In a heavy-based frying pan about 24cm in diameter, heat a couple of tablespoons of oil. Lightly brown the courgette rings on both sides until lightly speckled. Remove and drain on kitchen paper. Add the onions to the same pan and fry gently until soft and golden. Put the courgettes back in the pan and arrange the veg so they’re evenly scattered on the base.
Crack the eggs into a bowl, beat them, stir in the parmesan and season well. Pour into the pan over the courgettes and onions. Cook on a very low heat until the omelette is beginning to set. Blob the goat’s cheese across the top and continue to cook, still on low.
Heat your grill to high. Just before the omelette is done, dot teaspoons of ajvar/pesto/what-have-you on the surface of the omelette and put it under the grill for just a minute or so until the top is set and beginning to turn golden. Allow to cool for 5-10 minutes then slide out of the pan and eat while still warm.