Courgette and onion Egg Omelette

:: Eggs are good served straight from the pan or left to cool as a light lunch or
 supper with a colourful salad ::

 { Preparation & Cooking Time : 30 Min }
       Difficulty : Easy
      Meal Type : Egg
             Serve : 4

     Ingredients
 • 4 tablespoon olive oil
 • 3 onions, very thinly sliced 
 • 4 large eggs
 • 4 tablespoon semi-skimmed milk
 • 4 tablespoon chopped fresh flat-leaf
  parsley or coriander
 • 2 tablespoon chopped fresh dill (optional)
 • 1 large courgette, halved lengthways,then thinly sliced
   TO SERVE:
  Chilli Sauce or Harissa (Optional)

       Preparation Method

1. Heat 1 tablespoon of the oil in a large, non-stick frying pan with a flameproof handle
  over a medium heat. Add the onions and stir for 3 minutes, then add the garlic and
  continue frying for a further 2–3 minutes, stirring occasionally until the onion is soft and
  golden brown.

2. Meanwhile, beat the eggs and milk together in a large bowl with the herbs. When the
  onions are golden, stir them into the egg mixture.

3. Heat another 2 tablespoon of the oil in the pan. Add the courgettes and gently fry for
  about 5 minutes, stirring frequently until tender and lightly, browned. Add the courgettes
  to the egg mixture.

4. Add the remaining oil to the pan and swirl it around to coat the edge. Pour in the eggs
  and courgettes, using a spatula to spread them out. Leave the eggah to cook for about
  8 minutes, shaking the pan occasionally until the egg mixture is almost set and only a
  small amount of unset mixture remains on the surface. Meanwhile, preheat the grill to
  high and position a shelf about 10cm from the heat.

5. Place the pan under the grill and grill the eggah, for 2–3 minutes until the surface is just
  set. Run the spatula around the edge and invert onto a large platter. 
  Serve immediately or set aside and leave to cool. Serve cut into wedges sprinkled with
  chilli sauce or harrisa, if liked.

    VARIATION:

   :: For a chickpea and spinach eggah, replace the courgettes, with 2 x 400g cans 

       chickpeas, drained, omit step 3 and use  just 2 tablespoon oil ::

             ENJOY