Flat Courgette Omelette

Ingredients for Flat Courgette Omelette

• 450g small courgette

• 1 3/4 teaspoons salt

• 2 matskedar olivolja

• 1 teaspoon finely chopped fresh marjoram flowers or leaves, or a pinch of dried marjoram

• 2 large eggs

• 1 large pinch black pepper

• 1 tablespoon unsalted butter

Trim ends of courgette, then coarsely grate on large holes of a box grater. Toss courgette with 1 teaspoon salt in a large bowl and let stand 30 minutes.

Transfer courgette to a colander, then firmly squeeze handfuls to remove excess liquid.

Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté courgette, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in marjoram, then let mixture cool to warm, about 15 minutes.

Lightly beat eggs with courgette, pepper, and remaining 3/4 teaspoons salt in a large bowl, using a fork.

Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing courgette evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.

Reduce heat to moderately low and cook omelette until softly set but top is still moist, about 3 minutes.

Shake skillet to loosen omelette from pan, then slide omelette onto a large plate.

Wearing oven mitts, invert skillet over omelette, then holding skillet and plate together invert omelette, browned side up, into skillet. Cook omelette until underside is set, about 1 minute, then slide omelette onto a serving plate.

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