Step by step recipe

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Stage 1 - 15 min.

Prepare 1 courgette, cut into very small dice.

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Stage 2 - 15 min.

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

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Stage 3 - 1 min.

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.

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Stage 4 - 1 min.

Add diced courgette, and mix well.

Lightly salt (2 pinches).

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Stage 5 - 7 min.

Cook until done, but still slightly crunchy.

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Stage 6 - 2 min.

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.

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Stage 7 - 3 min.

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

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Stage 8 - 1 min.

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

Remove from heat and seta aside.

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Stage 9 - 1 min.

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.

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Stage 10 - 2 min.

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

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Stage 11 - 1 min.

Beat the 2 eggs with salt and pepper.

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Stage 12 - 1 min.

Add the tomatoes and courgettes, mix well.

Preheat the oven to 356°F (180°C).

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Stage 13 - 5 min.

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.

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Stage 14 - 15 min.

Put in the oven for 10-15 minutes.

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Stage 15

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

Remarks

Nutritional information

How much will it cost?

• For 15 pieces : 3.37 €
• Per piece : 0.22 €

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