|500 g||Courgettes, tender and small, trimmed and finely sliced (Main)|
|1||Onion, finely sliced|
|2 Tbsp||Olive oil|
|6||Eggs, lightly beaten (Main)|
|2 Tbsp||Chopped parsley|
|1 Tbsp||Fresh chopped oregano, or sweet marjoram|
|¼ cup||Grated parmesan cheese|
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- Heat the butter and oil in a medium-sized heavy-based saucepan or frying pan and add the onion. Cook over a low heat until soft, then add the courgette slices and continue cooking until they are just tender.
- Mix together the eggs and herbs and season with salt and freshly ground black pepper. Pour over the onion and courgettes and cook until the eggs are lightly scrambled. Sprinkle over the cheese.
- Serve with crusty bread and salad for a light meal on a hot night.
If your courgettes are on the larger side, cut in half lengthwise and trim away some of the seeds. You can use either yellow or green courgettes, or a mix of both.