The first two of our courgettes were ready on Sunday and we needed a light supper. Here is what I came up with.
I diced a two inch piece of spicy chorizo in to small dice and cooked them in a spoonful of olive oil on the omelette pan, then I sliced an onion and a clove of garlic and softened them in the oil from the chorizo. I emptied all of this into a bowl and added a good handful of mint chopped.
I sliced the two courgettes in to thin slices and cooked them in the pan with a little more oil till just starting to colour.
I added the courgette slices to the bowl and grated on some Parmesan and seasoned it with some salt and pepper.
I cracked in four eggs and mixed it all well together and poured the whole lot back onto the omelette pan and cooked till golden underneath. To finish the top I put the pan into the top oven of the Aga for about three minutes to set the middle.
I served it with a salad and it was perfect. Just real food fast.