- 8x medium free range eggs
- 2x courgettes
- 3 shallots
- Knob of butter for frying
- Salt & freshly ground black pepper
- 20g sesame seeds (optional)
- 4 oz feta cheese
- 2x tablespoons chopped dill
- 2x tablespoons chopped flat leaf parsley
- 2x tablespoons chopped chives
- A little cold water
- 30g grated parmesan cheese
Slice courgettes thinly. Finely chop shallots and sauté in butter. Add courgettes, cooking for a few minutes. Do not allow to brown. Season with salt and pepper and leave to cool.
Preheat oven to 180˚ degrees.
In a small frying pan, add sesame seeds on medium heat, stirring occasionally with wooden spoon. DO NOT ADD OIL. Sprinkle with pinch of salt and continue to stir until seeds have turned brown (not black).
Crumble feta and add to courgette mixture, gently. Sprinkle with freshly chopped herbs, parsley, dill and chives.
In a large bowl, beat the eggs vigorously, adding two to three tablespoons of water. Eggs should be beaten for about three minutes, which will ensure lightness. If eggs have not been beaten well enough, they will taste ‘heavy,’ so put the effort in. I use a large whisk instead of an electric mixer, so the eggs are never over-beaten.
Add eggs to courgette mixture.
Place courgette mixture in a greased pie dish, ensuring even distribution of courgettes and herbs. Sprinkle with freshly grated Parmesan cheese and top with toasted sesame seeds.
Bake for 35 to 40 minutes or until golden brown. Should be light in texture.
A delicious lunch dish, served with crusty, thin French bread and chilled white wine. Can also be enjoyed cold as part of a picnic lunch.