This delicious
egg dish is thick and well filled. It is baked, cooled and then cut
into thin wedges.
4oz/100g butter
1 large onion, finely chopped
2 cloves garlic, crushed
1lb/450g courgettes, thinly sliced
9 free-range eggs. lightly beaten
2 tbsp fresh parsley, finely chopped
½tsp turmeric
salt and freshly ground black pepper to taste
1. Preheat
the oven to 190°C/375°F/gas mark 5. Melt two-thirds of the
butter in a heavy frying pan and sauté the onion and garlic
until softened.
2. Add the courgettes
and cook while stirring over a medium heat until they are lightly browned
and all the liquid has evaporated from the pan.
3. Allow the mixture
to cool and transfer to a bowl.
4. Stir in the eggs,
parsley, turmeric and salt and black pepper to taste.
5. Melt the remaining
butter and brush it on the inside of a 9" non-stick casserole dish.
Pour the egg mixture in and bake for 30 minutes or until nicely set.
6. Remove the dish
from the oven and if you wish brown the top under a hot grill. Allow
to cool.
7. Turn the eggah
on to a serving dish and cut into thin wedges.
|
