Set the oven to 200° C (fan oven). Wash and trim the courgettes and slice them thinly on a mandolin.Peel and finely chop the garlic, heat 2 tablespoons of oil in a deep frying pan and fry the garlic without browning. Add the courgettes and turn up the heat. Cook for 4-6 minutes so that the cougettes wilt slightly, they should still remain al dente. Season with salt and pepper, tear half of the basil leaves into pieces by hand and add them to the pan. Beat the eggs with the Cuisine Oats in a bowl. Season and add the previously sauteed courgettes. Tear the remaining basil leaves into pieces by hand and add them, mix well.Pour a tablespoon of oil into a 20 cm cast iron casserole dish. When the oil is hot, pour the egg and courgette into the pan and cook on a medium heat until the bottom and sides of the omelette are golden brown. Transfer the casserole dish to the oven and cook for about 10 minutes or until the top is completely set.Turn on the grill for the last few minutes to form a golden crust on the top.Take out of the oven and let the omelette cool before cutting into slices and serving.
PREPARED WITH: Isola Bio Cuisine Oat