Page title and description
Cook's notesFor variety, you can either try adding blanched and chopped spinach or chard leaves instead of, or as well as, the courgette even roasted chunks of aubergine. You can also substitute the advieh mix with a tablespoon of mild or medium curry powder.
- 3 tbsp sunflower or light olive oil
- 1 red or white onion, finely chopped
- 500g courgettes, cut into 5mm slices
- 2 garlic cloves, finely chopped, grated or crushed
- 6 large eggs, lightly beaten
- 100ml milk
- Handful of chives, chopped
- Handful of mint, chopped
- Handful of dill, chopped
- Large handful of flat-leaf parsley, chopped
- Salt and pepper
For the advieh spice blend
- ¼ tsp each of ground turmeric, nutmeg, ground ginger
- ½ tsp each ground cumin and ground coriander
Prep time: 10 min
Cooking time: 25 min
Step 1Mix all the spices for the advieh blend together in a small bowl.
Step 2Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan. Add the onion and fry on a low heat for 10 minutes to soften, stirring now and then.
Step 3Heat the grill to medium.
Step 4Remove the onion to a plate and add the remaining tablespoon of oil to the pan. Turn the heat up, add the courgettes and fry (in batches if need be) until they have some colour, about 2–3 minutes per side.
Step 5Add the garlic, advieh spice mix and onion. Fry for a further 2 minutes, stirring, then season with salt and pepper.
Step 6Whisk the eggs with the milk in a large bowl, stir in the herbs and pour over the top of the courgettes.
Step 7Cook very gently for a few minutes until just set on the bottom.
Step 8Finish under the grill until just set all the way through (test by gently tipping it sideways, no runny egg should appear). Wait for at least 5 minutes before
Step 9cutting into wedges to serve.