HAVING always had a big family around me there are very few evenings when I am home alone and cooking only for myself.
Much as I enjoy cooking for everyone, a night alone means an easy supper, a glass of wine and a sloppy film on the telly.
Since the fashion for Italian frittata, started about 20 years ago, the traditional French omelette, light, fluffy and usually very cheesy, has almost fallen out of fashion. Possibly also to do with the salmonella egg drama that shook the food world around the same time. Remember Edwina Currie?
If I’m home alone I love to make an open omelette. Light, fluffy and finished off under the grill with lots of stringy melted cheese – just like the best ever cheese on toast.
Serves one
2 organic courgettes
Olive oil
Pre-heated griddle
Trim, wash and dry courgettes
Slice courgettes thinly into lengths
Season with sea salt and pepper drizzle with olive oil
Lay on the griddle and cook until blackened and scored
Turn over and cook on bottom side.
Set aside
Prepare the omelette
3 free range eggs
50-60g strong cheddar or gruyere, grated
1 tablespoon each finely chopped flat leaf parsley and fresh mint
Seasoning
Knob of butter
Beat the eggs together and season well
Add half the grated cheese and the fresh herbs
Warm the butter in a small frying pan. As it starts to sizzle add the egg mixture
Cook slowly until the egg starts to set
Pre-heat the grill
Lay the slices of grilled courgettes on top of the omelette
Sprinkle over the remaining grated cheese
Pop under the grill and finish cooking until the cheese is irresistibly melted and bubbling
Switch on the telly and enjoy in peace
Since I am eating alone I prefer to eat this with a simple watercress salad
Watercress salad
1 bunch of freshest watercress
Sea salt and black pepper
Lemon juice or white balsamic vinegar
Extra virgin olive oil
Break off the tough stalks of the watercress
Wash in lots of cold water and shake in a colander to get rid of as much water as possible
Sprinkle with sea salt and some black pepper to bring out the peppery taste of the watercress
Drizzle with olive oil and splash with lemon juice of white balsamic vinegar
White balsamic vinegar is all the rage. It is made in Modena, Italy, from white trebbiano grape must and white vinegar. It is pale in colour and flavour with a slightly sweet taste; perfect for summer dishes. Buy a good quality one and use sparingly for best results.
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