| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian , Veg1 |
6 |
servings |
INGREDIENTS
| 4 |
oz |
Butter |
| 1 |
lg |
Onion; finely chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
lb |
Courgettes; thinly sliced |
| 9 |
|
Free-range eggs. lightly beaten |
| 2 |
tb |
Fresh parsley; finely chopped |
| 1/2 |
ts |
Turmeric |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
INSTRUCTIONS
1. Preheat the oven to 190°C/375°F/gas mark 5. Melt two-thirds of the
butter in a heavy frying pan and saut. 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.
Converted by MC_Buster.
NOTES : This delicious egg dish is thick and well filled. It is baked,
cooled and then cut into thin wedges.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Christ gives Life!”