Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
298 K 4.5/5 (40 reviews)
1 hour 10 min.
Easy
15 pieces
12 IngredientsLast modified on: June 11th 2011
1 
1 
1 slice smoked ham
2 
6 tablespoons 
3 tablespoons 
1 
1 
1 sprig 
1 sprig 
Times for this recipe
Preparation: 45 min.
Cooking: 30 min.
All in all: 1 hour 10 min.
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Step by step recipe
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.
Cook for one minute while stirring.
Stage 4 - 1 min.
Add diced courgette, and mix well.
Lightly salt (2 pinches).
Lightly salt (2 pinches).
Stage 5 - 7 min.
Cook until done, but still slightly crunchy.
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.
When oil is hot (lightly smoking), add the diced tomato, salt and pepper and mix well.
Cook for 2 minutes.
Stage 7 - 3 min.
Remove (and discard) tarragon, garlic, bayleaf and rosemary from the courgettes, then add tomatoes.
Stage 8 - 1 min.
Salt and pepper then cook together for one minute, stiring continuously.
Remove from heat and seta aside.
Remove from heat and seta aside.
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.
Stage 10 - 2 min.
Remove from the frying pan, and cut into medium size pieces (about half an inch or 1 cm).
Stage 11 - 1 min.
Beat the 2 eggs with salt and pepper.
Stage 12 - 1 min.
Add the tomatoes and courgettes, mix well.
Preheat the oven to 356°F (180°C).
Preheat the oven to 356°F (180°C).
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.
Be careful, omelettes inflate when cooking and so can overflow.
Stage 14 - 15 min.
Put in the oven for 10-15 minutes.
Stage 15
Be careful towards the end of the cooking time, it's important that omelettes are not overcooked, and stay soft.
Remarks
You can eat them hot, warm or cold.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=7 % | 7 RDI=1 % | 160 RDI=30 % | 1,570 RDI=80 % | 6,570 RDI: 80 % |
| Per 100 g | 3 RDI=1 % | 1 RDI=0 % | 30 RDI=4 % | 270 RDI=10 % | 1,130 RDI: 10 % |
| Per piece | 1 RDI=0 % | 0 | 10 RDI=2 % | 100 RDI=5 % | 440 RDI: 5 % |
How much will it cost?
- For 15 pieces : 3.15 €
- Per piece : 0.25 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Olive oil
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Egg
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Bayleaf
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Tarragon
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