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Herbed Omelette with Griddled Courgette, Halloumi, and Nasturtiums

30/07/2017 By The Seasonal Table 1 Comment

Herbed Omelette with Griddled Courgette, Halloumi, and Nasturtiums -- In a skillet | https://theseasonaltable.co.uk/brunch/herbed-omelette-with-griddled-courgette-halloumi-and-nasturtiums/One of the lovely things about growing our own food is being able to pop outside and literally pick our own meals. Breakfasts, lunches and dinners are built around whatever is flourishing or newly appearing in the veg beds, orchard and herb patch at any given point in time. Yesterday morning, before the rain came, we headed out into the garden to choose what to have for our weekend brunch.

At the moment the courgettes are in plentiful supply. We have just one plant this year, tucked in amongst the lettuces, borage and calendula. The organic F1 variety Tempra.  It is such a reliable and heavy cropper, that we have found the plant easily provides enough courgettes to keep the two of us going (although we do plan on growing a few more next year). Yesterday there were two good-sized courgettes that were ready to harvest, and plenty more on the way.

On the other side of the veg plot are the nasturtiums. This year they seeded themselves and are merrily romping through the onion bed. They are a fantastic little plant to grow. Initially we introduced them as a companion plant for the vegetables, to attract pollinators and deter pests, but they offer so much more than that. Their frilly, lily pad-like leaves, sunny flowers, and plump seed pods are all edible. They have a wonderful peppery flavour, not dissimilar to watercress, which is generally strongest in the seed pods and mildest in the leaves. The bright and sizeable flowers have long, tubular ‘tails’ on them, which we’ve noticed tend to be a popular hang-out spot for little bugs, particularly the odd flea-beetle. This is a crunchy addition to meals that we prefer to avoid, so we usually pinch the ends off of before we eat them, or give them a good shake, to remove any lurkers. The nasturtiums are so prolific that we can pretty much harvest as much as we like – it seems only to spur them on to produce more growth.

Herbed Omelette with Griddled Courgette, Halloumi, and Nasturtiums -- Plot to plate | https://theseasonaltable.co.uk/brunch/herbed-omelette-with-griddled-courgette-halloumi-and-nasturtiums/The herbs too are flourishing. The oregano, in particular, is prolific and pops up in almost every flowerbed. We can pick huge bunches, seemingly without denting the supply at all. The garden mint is also growing well, safely contained within galvanised metal buckets on the patio, so that it can’t spread itself all over the garden.

Over in the orchard, the chickens are happily laying every day or two, giving us a constant supply of colourful eggs for the kitchen. Before we kept chickens ourselves, we had envisaged collecting the eggs as an early morning task that would come alongside letting the flock out for the day. On the contrary, our chickens prefer to lay between mid-morning and early afternoon, so we pick up the eggs in time for brunch on weekends and after work on weekdays.

Herbed Omelette with Griddled Courgette, Halloumi, and Nasturtiums -- Fresh eggs | https://theseasonaltable.co.uk/brunch/herbed-omelette-with-griddled-courgette-halloumi-and-nasturtiums/Back inside, pot of coffee on the hob, we assembled our breakfast. An omelette, but not quite as we’ve known it before. Made with the freshly whisked eggs and spiked with the soft oregano leaves. Topped with the courgettes, thinly sliced and charred, plus some salty halloumi cheese. And finished with the nasturtiums, a squeeze of lemon and a scattering of mint leaves. A snapshot from the garden, in a skillet.

Herbed Omelette with Griddled Courgette, Halloumi, and Nasturtiums -- In a skillet -- Seasonal Food | https://theseasonaltable.co.uk/brunch/herbed-omelette-with-griddled-courgette-halloumi-and-nasturtiums/
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Herbed Omelette with Griddled Courgette, Halloumi, and Nasturtiums

Servings 1

Ingredients

  • 1 small courgette
  • 1/2 tbsp of sunflower oil
  • sea salt and black pepper
  • 3 slices of halloumi cheese
  • a small wedge of lemon
  • a few fresh garden mint leaves, finely chopped
  • 2 medium chicken eggs
  • a large splash of milk (about 40ml)
  • 2 large sprigs fresh oregano, leaves picked and finely chopped
  • a knob of unsalted butter
  • a small handful of nasturtium flowers and young leaves

Instructions

  1. Thinly slice the courgette lengthways and toss with the sunflower oil and some salt and pepper. Fry the courgette slices alongside the halloumi for a couple of minutes on each side in a searing hot griddle pan, until everything is patterned with charred lines and cooked through. Then squeeze over the juice from the lemon wedge and scatter over the mint leaves.

  2. Meanwhile, make the omelette. Whisk the eggs with the milk and a little salt and pepper, then stir in the fresh oregano leaves. Melt the butter in a skillet or frying pan and add the egg mixture. Leave to cook for a minute or two until the edges start to solidify, then fold the edges back into the centre of the pan using a pallet knife or fork and let the uncooked mixture fill the gaps they leave behind. Leave to cook through until just a little softness is left on top of the eggs.

  3. Tumble the griddled courgette and halloumi onto one half of the omelette, scatter over the nasturtium leaves and flowers and then fold the other half of the omelette over the top. Serve immediately.


 

Herbed Omelette with Griddled Courgette, Halloumi, and Nasturtiums -- Serve immediately | https://theseasonaltable.co.uk/brunch/herbed-omelette-with-griddled-courgette-halloumi-and-nasturtiums/

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Filed Under: Brunch, Savoury Tagged With: courgette, eggs, halloumi, herbs, mint, nasturtium, oregano, Seasonal Food, Summer

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Hello everyone and happy weekend! We’re just pop Hello everyone and happy weekend! We’re just popping on to share a few pics from today’s newsletter, which has just landed in inboxes. It’s a late spring issue filled with vegetable growing, cow parsley, and bean tops!

Just in case you haven’t heard us waffling on about it already, our newsletter is called The Seasonal Supplement. It comes out once a month and is free to subscribe to. In it we share lots of writing and photos about life on the smallholding, growing our own food, seasonal living, recipes, and self-sufficiency - much like we do here, but in way more detail and at a far gentler pace. 

If you fancy a look you can sign up for free through the link in our bio or our story and have a read through today’s issue as well as all the past issues from the last eight months. We’d love to see you there!
It’s peak laying season and the mismatch of wood It’s peak laying season and the mismatch of wood and wire racks in the kitchen are full to the brim with eggs. Together their shells form a rainbow of colour. Everything from darkest brown, brick red and terracotta, to pastel blue, sugared almond pink, olive, and powdered lilac. There are various shades of beige too, plus a pure chalk white. We’ve had to bring out reinforcements in the form of cardboard egg trays to manage the overspill. 

We’ve been busy writing about some of the ways we use the egg glut, from making a super speedy mayo with the freshest eggs, to homemade pasta in bulk, and squirrelling eggs away in the freezer for winter. If you’d like to read all about it, we’d love to invite you to subscribe by clicking the link in our bio and story.
The biggest apple tree in the orchard towers over The biggest apple tree in the orchard towers over the logstores and is home to a multitude of wildlife. It is quite something at this time of year, when blossom season is in full swing. This pic was taken a couple of springs ago before the tree lost two of its enormous branches during some windy, winter weather. This year it still looks beautiful but perhaps a little worse for wear. Fingers crossed it will still be here next spring.
Bees! We started keeping bees in the back garden o Bees! We started keeping bees in the back garden of our flat in London over a decade ago (the hives were set up right next to our kitchen window so we could watch them coming and going from the comfort of the kitchen table). 

They came with us when we moved to our smallholding here in Somerset and continue to be some of the most joyful and rewarding livestock that we keep.

We’ve written all about them in our latest post (link in story and bio). We cover everything from the story of how we got started with beekeeping to our ten top tips for budding beekeepers (from books to equipment to avoiding stings). It’s a long and detailed read that took us many hours (and many years of beekeeping experience) to put together, so it’s for our paid subscribers only, but there’s a free preview of the article that is open for everyone to read. If it piques your interest, we’d love to invite you to sign-up so that you can read the whole thing in full plus all our future weekly posts. The link is in our story and bio.
Making rustic plant labels from garden twigs. The Making rustic plant labels from garden twigs. The super simple instructions are in this month’s newsletter, along with lots of other snippets of seasonal jobs, some seed sowing, and some cooking from the smallholding. You can read it all for free via the link in our bio or story.

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A few joyful spring moments from the smallholding: A few joyful spring moments from the smallholding: foraging hens | pear trees in blossom | lambs in the next door field | and apple blossom (because you can never have enough blossom).

And a quick note to let you know that the next issue of our newsletter, The Seasonal Supplement, is coming out tomorrow. It’s an extra long read for the bank holiday weekend packed with yet more blossom, a simple asparagus recipe (and a tip for using the woody ends), homemade rustic plant labels, our seasonal task list, and an announcement of something brand new (that we are really excited about). If you’d like a (free) copy sent straight to your inbox, just click the link in our story or bio and pop in your email address.
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