Mackerel omelettes

Method

1. Slice the courgettes, pan-fry them lightly with 2 spoonfuls of oil, half a clove of garlic and salt. Then set aside.
2. In the same pan lightly fry the datterino tomatoes cut in half with 2 spoonful of oil, the remaining garlic and salt.
3. Beat the eggs with a little salt and a little more pepper.
4. Add both vegetables, a handful of basil leaves and the chopped mackerel to the beaten eggs.
5. Heat the oven at 200 °C.
6. Oil a 12-muffin non-stick mould with oil and put it in the oven to warm it well.
7. Fill the wells rapidly with the mixture, put the pan in the oven and bake for 10 to 12 minutes until the omelettes swell and become golden-brown.
8. Remove them from the pan and put them on a tray.
9. Serve them either hot or cold.

Chef's tip

Feel free to tinker with the recipe according to your own taste: you can for instance substitute the courgettes and the tomatoes with shallots and pumpkin flowers or champignons and fresh peas.. Let your imagination run wild!

Serving suggestion

This dish can be served as an appetiser or aperitivo, or it can make a wonderful main course if accompanied by some nice home-made bread, a large green salad or pan-fried seasonal veggies.

Wine selection

Chardonnay Sicilia DOC, Friulano Friuli Aquileia DOC Superiore or Chianti Classico Riserva DOCG.

Family tip

If you prefer it more savoury, you can replace the mackerel fillets with the Delicius anchovy fillets.

Dish history

Eggs are a very versatile ingredient and often enough they can be an absolute lifesaver, especially when we are pressed for time or when the fridge is almost empty! Whether it's with pasta, boiled, pan-fried.. eggs are delicious and nourishing. This recipe shows you how to create a yummy dish in just a few minutes, with just a handful of ingredients! In addition, the muffin portions are easy to transport, so that you can take them with you if you are going on an outing or if you want contribute to a party buffet elsewhere! Enjoy!!