Courgette Eggah

Ingredients

• 100g butter
• 1 large onion finely chopped
• 2 cloves garlic crushed
• 450g courgettes thinly sliced
• 9 free-range eggs lightly beaten
• 2 tbsp fresh parsley finely chopped
• ½ tsp turmeric
• Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 190°C/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. Allow the mixture to cool and transfer to a bowl.
3. Stir in the eggs, parsley, turmeric and salt and black pepper to taste.
4. 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.
5. Remove the dish from the oven and if you wish brown the top under a hot grill. Allow to cool.
6. Turn the eggah on to a serving dish and cut into thin wedges.