The French have omelettes, the Spanish tortillas, the Italians frittatas and Arabic nations have eggahs. Eggahs are good served straight from the pan or left to cool as a light lunch or supper with a colourful salad.
For a chickpea and spinach eggah, replace the courgettes with 2 x 400g cans chickpeas, drained, omit step 3 and use just 2 tbsp oil.
This can be made up to 2 days in advance and stored in the fridge until about 15 minutes before serving. The dill flavour, if used, remains fresh. * This could serve two for a more substantial meal.
So delicious and really easy to make - it went down a real treat at lunch today. To make it a more substantial meal I served mine with sugar snaps and mashed carrots. - 30 Oct 2010
Used different ingredients. I substituted one of the onions for a red onion and added 2 tbsps of both the flat-leaf parsley and coriander. - 30 Oct 2010
Very tasty! Will add more herbs next time. - 08 Apr 2010