Posted by: Joan Spiller | June 1, 2011

Courgette & Feta Bake – Recipe

CJ has this new dietary thing she’s doing that has her looking for meals that contain x ratios of fat, protein, carbs, veg, leafy / greens etc. So I’m dredging thru the memory banks to find as many recipes as I can that contain lots of these things in one hit, for my lazy-chef daughter 😉

This one is a goodie, simple but very tasty! Oh and yes you can sub the corgette for shredded spinach, or brocolli or anything really. And to make it meat eater friendly – just add some ham chunks ..

2 eggs
500g courgettes – grated
3 spring onions – finely sliced incl greenery (could use shallot or red onion if you don’t have spring onion)
100g good quality feta cheese – crumbled up
2T finely chopped fresh mint (omit if you don’t have any)
1 small red chilli – deseeded and finely sliced
1/2 t salt & black pepper (each)
1/2c rice flour (or if not gluten intolerant – go for plain white)
2T butter
2T olive oil

Whisk eggs in a large bowl. Add courgettes, onions, feta, mint, chilli, salt, pepper and flour. Stir to combine..

Heat the butter and oil in a cast iron skillet on a low/med heat. Pour the mixture into the pan and stir for a few minutes, every few minutes. The mixture will start to coagulate (horrible word!) and want to ‘stick’ to the base of the pan. This is good..

Cover with tin foil, and leave on a low / med heat til it sets. Approx. 20 mins..

If you have a grill, place the pan under a hot grill to colour the top. If not, it’ll taste great as is.. But just a few mins before serving – take the foil off and ramp up the heat to get it good and hot  k..

And ideally, serve it upside down.  That’s the key to serving things cooked like this in a pan .. that way the colour on the bottom becomes the ‘presentation’ side..

Serve with a greek salad and some greek yoghurt that’s been loaded up with a little diced cucumber, minced garlic and fresh mint – YUM!


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