White zucchini omelette with mint & melting Gouda

Method

1. Preheat the oven to 180°C.
2. Heat half the oil in a frying pan over a low heat and fry the onion until it softens. Stir in the nutmeg and mint and fry for another minute. Remove from the heat and leave to cool.
3. Pour the remaining oil into a non-stick, ovenproof frying pan and heat in the oven for 5–10 minutes.
4. Squeeze the grated zucchini firmly to remove as much moisture as possible. Whisk the eggs until frothy in a large bowl. Whisk in the flour, lemon zest, salt and pepper, followed by the zucchini, onion mixture and cheese. The mixture will be quite sloppy.
5. Pour the mixture into the hot oil. Cover the pan with a lid or some foil and bake in the oven for 10 minutes or until nearly set. Remove the lid and cook for a further 10 minutes to brown the surface.
6. Cut into wedges and serve hot from the pan with thick yoghurt. Alternatively, drain on kitchen paper and cut into wedges when cold to serve with pickles or relish. Spicy carrot pickle or eggplant relish would work very well.