Ingredients: 6 courgettes (525 grams approx), olive oil, 1 small onion, 1 fresh chilli (I used a mild one and left seeds in but you can add more or less and put seeds in according to taste), 4 medium free range eggs, 50 grams self-raising flour, 100g cheddar cheese ( I used mature - again depends on your taste), 1/2 teaspoon cayenne pepper, butter to grease.
Method: Preheat oven to 200'C (350F). Trim courgette and slice thinly. Fry with oil in a pan for a few minutes, turning until they are soft and browning. Use a slotted spoon to transfer to a bowl. Slice the onion thinly and add to remaining oil in pan with the chilli. Saute until onion soft and beginning to brown. Using slotted spoon add onion and chilli to courgettes. Beat the eggs in a large bowl. Add flour and cheese and cayenne mixing in well. Then add courgette mixture. Grease a 9" shallow ovenproof dish with butter and bake for 30 minutes until risen, firm to touch and golden. Allow to cool but do not refrigerate. Serve with tomato and cucumber salad or veg of your choice.
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