“I use yellow courgettes for this recipe, because the colour looks so beautiful against the omelette. In Spain, they would use fresh sheep’s cheese. Ricotta makes a good substitute, although you may need to add a little extra salt.”

A few young golden courgettes
Extra-virgin olive oil
A bunch of fresh basil
Organic eggs – the freshest you can find (I usually use 2 per person)
Salt and freshly ground black pepper
Ricotta Fresh mint (optional)

Using a mandolin or sharp knife, finely slice the courgettes on the diagonal. Heat a little oil in a frying pan, then quickly sear the courgettes. Set aside. Pick and wash the basil leaves, then pat dry and put to one side.

Break the eggs into a bowl and stir roughly with a fork, but do not beat until they are mixed completely. Season with salt and pepper. Heat a small, heavy-based frying pan and add just enough olive oil to cover the surface. Pour in the eggs. They will quickly start to go frilly at the edges. When this happens, gently tilt the pan and, using a heatproof spatula or wooden fork, pull back the cooked egg so that the runny bit fills the gap. Immediately scatter with the courgettes, crumble over some of the ricotta and tear in the basil leaves and a few fresh mint leaves, if using. Season again and flip the omelette in half. The cooking process should take only 1-1½ minutes. Serve.

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