Ingredients

4 ounces butter
1 large onion finely chopped
2 cloves garlic crushed
1 pound courgettes thinly sliced
9 free range eggs. lightly beaten
2 Tbsp. fresh parsley finely chopped
1/2 tsp. turmeric
salt and freshly ground black pepper to taste

Cooking Instructions

1. Preheat the oven to 190C/375F/gas mark 5. Melt two thirds of the butter in a heavy frying pan and Saute 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 egg on to a serving dish and cut into thin wedges.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)