KATHY'S COURGETTE & EGG SCRAMBLE
Serves 4
INGREDIENTS:
50 grams butter
2 Tablespoons olive oil
1 onion, finely sliced
500 grams tender, small courgettes, trimmed & finely sliced
6 eggs, lightly beaten
2 Tablespoons finely chopped parsley
1 Tablespoon roughly chopped sweet marjoram or oregano
1/4 cup freshly grated parmesan
DIRECTIONS:
Heat the butter & oil in a medium-sized heavy-based saucepan or frying pan & add the onion.
Cook over a low heat until soft, then add the courgette slices & continue cooking until they are just tender.
Mix together the eggs & herbs
& season with salt & freshly ground black pepper.
Pour over the onion & courgettes & cook until the eggs are lightly scrambled.
Sprinkle over the cheese.
Serve with crusty bread & salad for a light meal on a hot night.
Note:
If your courgettes are on the larger side,
cut in half lengthwise & trim away some of the seeds.