This is my take on the delicious Moro omelettes.  Apart from the hour macerating the courgettes, it is a very quick supper to make.

Filling:
4 courgettes, finely sliced and mixed with 1/2 tsp salt (and left for 1 hour)
2 garlic cloves, crushed
2 tbsp olive oil
1 tbsp lightly toasted pinenuts
1 bunch parsley, chopped

Omelette mixture:
6 eggs
2 tbsp milk
100g butter
1 tbsp olive oil

Prepare the courgettes, toast pinenuts and chop parsley.

Whisk together the eggs and milk to make the omelette mixture.  Put a plate in the oven to warm.

Squeeze the water out of the courgettes, heat the oil and fry courgettes and garlic for 5 - 10 mins until soft.  Mix in parsely and pinenuts, season with pepper and keep warm.

You are going to make four omelettes with this mixture.  Use a small frying pan, heat some butter and oil until really hot.  Swirl a quarter of the egg mixture into a thin layer over the bottom, then spoon in a line of the courgette mixture (again, use a quarter of the mixture).  Roll the omelette into a fat sausage and slide onto warmed plate.  Repeat 3 times.

Serve with sumac sprinkled on top.

These are so nice, a really cheap, but extraordinarily tasty supper.  Lovely with a plain green salad tossed with a bit of oil and vinegar.  And popular with both the toddler and the baby, so a good family meal too.