This delicious egg dish is thick and well filled. It is baked, cooled and then cut into thin wedges.
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
- 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.
- 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.
- Stir in the eggs, parsley, turmeric and salt and black pepper to taste.
- 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.
- Remove the dish from the oven and if you wish brown the top under a hot grill. Allow to cool.
- Turn the eggah on to a serving dish and cut into thin wedges.
