Little vegetable omelettes

Prepare 1 courgette, cut into very small dice.

Peel 1 tomato, remove seeds and cut this too into very small dice.

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.

Add diced courgette, and mix well.

Lightly salt (2 pinches).

Cook until done, but still slightly crunchy.

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.

Remove (and discard) tarragon, garlic, bayleaf and rosemary from the courgettes, then add tomatoes.

Salt and pepper then cook together for one minute, stiring continuously.

Remove from heat and seta aside.

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.

Remove from the frying pan, and cut into medium size pieces (about half an inch or 1 cm).

Beat the 2 eggs with salt and pepper.

Add the tomatoes and courgettes, mix well.

Preheat the oven to 356°F (180°C).

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.

Put in the oven for 10-15 minutes.

Be careful towards the end of the cooking time, it's important that omelettes are not overcooked, and stay soft.