A great versatile omelette makes for either a brunch, lunch or even an evening meal with the addition of a simple green salad.
In a medium-sized non-metallic mixing bowl, add the courgette and sprinkle with the salt, mix to combine and set aside for 15 mins.
Drain as much of the liquid as possible out of the courgette by squeezing with your hands, return to the bowl and set aside.
Preheat oven grill to high.
Heat 2 tablespoons olive oil in a large ovenproof frying pan, about 24cm diameter, over medium heat.
Add the diced merguez sausage and fry until crisp, about 3-5 mins.
Remove sausage to a plate and set aside, leaving oil in the pan to cook the egg.
In a large mixing bowl, add eggs, goat’s cheese, chopped parsley, courgette and half the merguez sausage, season to taste and whisk to combine.
Reheat the frying pan over medium heat.
Pour in egg mixture and cook for 3-5 mins or until half set through.
Transfer the pan to the preheated grill and cook for 10 mins, or until set and coloured on top.
While omelette is cooking, place the remaining merguez sausage, mixed herbs, pine nuts, lemon juice and remaining olive oil into a small mixing bowl, season to taste and stir to combine.
Remove omelette from grill.
To serve, remove omelette from pan onto a plate, top with sausage and herb mix and dollops of goat’s cheese.
4 courgettes, coarsely grated
1 tablespoon salt
100ml olive oil
100 grams merguez sausage, or Salash hot biersticks, diced
2 tablespoons soft goat’s cheese, plus 4 tablespoons to serve
3 tablespoons roughly
chopped fresh Italian parsley
2 large handfuls fresh mixed herbs, chives, dill, mint and coriander, leaves picked
70g pine nuts, toasted