Little vegetable omelettes

For 15 pieces, you will need:

• 1 1 courgette
• 2 1 tomato
• 3 1 slice smoked ham
• 4 2 eggs
• 5 6 tablespoons olive oil
• 6 3 tablespoons herb olive oil (optional)
• 7 1 garlic clove
• 8 1 bayleaf
• 9 1 sprig tarragon
• 10 1 sprig rosemary
• 11 salt
• 12 pepper
• Total weight: 585 grams

Times:

Step by step recipe

• 1: Prepare 1 courgette, cut into very small dice.
• 2: Peel 1 tomato, remove seeds and cut this too into very small dice.
• 3: Into a pan over a medium heat pour 3 tablespoons of olive oil and when hot, add garlic clove, sprigs of tarragon, rosemary and bayleaf.
  Cook for one minute while stirring.
• 4: Add diced courgette, and mix well.
  Lightly salt (2 pinches).
• 5: Cook until done, but still slightly crunchy.
• 6: Into a pan over a medium heat, pour 3 tablespoons of olive oil, or better still olive oil with herbs.
  When oil is hot (lightly smoking), add the diced tomato, salt and pepper and mix well.
  Cook for 2 minutes.
• 7: Remove (and discard) tarragon, garlic, bayleaf and rosemary from the courgettes, then add tomatoes.
• 8: Salt and pepper then cook together for one minute, stiring continuously.
  Remove from heat and seta aside.
• 9: Put the tomato frying pan back on the heat, without cleaning it. When hot, put in the smoked ham slices, 20 seconds on each side.
• 10: Remove from the frying pan, and cut into medium size pieces (about half an inch or 1 cm).
• 11: Beat the 2 eggs with salt and pepper.
• 12: Add the tomatoes and courgettes, mix well.
  Preheat the oven to 356°F (180°C).
• 13: Into small moulds (preferably silicone ones, easy to unmould), put some smoked ham and then pour in the egg-tomato-courgette mix to about 2/3 of the way up.
  Be careful, omelettes inflate when cooking and so can overflow.
• 14: Put in the oven for 10-15 minutes.
• 15: Be careful towards the end of the cooking time, it's important that omelettes are not overcooked, and stay soft.

Remarks