Courgette Eggah
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 190øc/375øf/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 egg on to a serving dish and cut into thin wedges.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)