Green and Blue Egg Cake Recipe

Ingredients for Green and Blue Egg Cake:

• 450g (1lb) courgettes
• 4 tbsp olive oil
• Salt and pepper
• 6 eggs
• 1 tbsp chopped chives (or an onion finely diced or leeks, etc)
• Large knob of butter
• 3oz blue cheese (or your favourite strongly flavoured cheese) crumbled or grated

Method for Green and Blue Egg Cake:

1. Slice the courgettes into julienne strips using a mandolin. Failing that shred or grate by food-processor for a less ‘pretty’ finish
2. Heat 2tbs of the oil in an 11” frying pan. Once hot, fry the courgettes for a minute or two, until beginning to soften and taking on a little colour. Season with salt and pepper and remove the pan from the heat
3. Fork the eggs together in a large bowl, adding the chives (or leeks or onion) and knob of butter.
4. Now add the courgettes, spooning the mix in well to spread the vegetables and warmth evenly
5. Preheat the grill to hot. Spoon the remaining olive oil into the frying pan, swirling to cover the whole pan and return to the heat.
6. Pour the mixture with a fork or spatula to ensure even cooking. As the egg warms it will begin to thicken. After a few minutes, lower the temperature, allowing the mix to set on the base leaving a thickened but still soft centre and top.
7. Crumble the cheese across the top and finish under the preheated grill until melted and golden brown.
8. Serve the cake still in the pan having sprinkled on additional cheese if liked and with a green salad.

Notes:

You can add pre-steamed potatoes at stage 3 if you want and it strikes me that mushrooms might be nice just before the cheese.

With grateful thanks to Gary Rhodes who started the evolution of this recipe! This serves 4 generously – and makes a lovely break from a meat based dish! Not to mention another way to make the best of the Courgette Glut!