If you grow your own courgettes, you must try this. It is worth picking the courgettes when they are tiny, as big as fingers, with the flower still attached. It looks pretty too. One word of warning, carefully rinse the flowers inside to get rid of any pesky ants! There are two benefits: one, you get to eat a great lunch dish; second, by picking the courgettes when they are tiny you give yourself a break from the courgette production line that is your veg patch! Serves 2
2 handfuls of small courgettes with flowers
3 tbsp Parmesan, grated
2 tbsp extra virgin olive oil
Salt and pepper Delicately wash the courgettes and flowers, and set aside on kitchen paper to dry. Once dry, slice them in half.
If your courgettes are larger than your little finger, you may want to par-cook them first which is what we did. So warm a little olive oil in a frying pan, and fry them lightly over a medium heat for a few minutes. Do not overcook, you want to retain that ‘just picked’ crispness. Crack the eggs into a bowl, whisk.
Place a large frying pan [one that has a lid] over a medium heat, add the oil and allow to heat. Pour the eggs into the pan and swill around so it covers the base of the pan. Add your sliced courgettes, arrange in a pattern if you wish. Sprinkle with salt and pepper and cook gently for 5-7 minutes. Uncover and sprinkle with the Parmesan. The egg should be thickening in consistency. If it is cooked, turn off and serve immediately. If it needs more time, you have two options. Put the lid back on and allow it to cook gently on the heat until the egg is not runny. Or, finish it under the grill [this is what we did, as the smell was wonderful and we didn’t want to wait!]