Egyptian eggah with cheese & zucchini
Eggah is equivalent to Frittata in the Egyptian cuisine. It is a popular dish that is usually made with onions, tomatoes, and lots of greens and baked into an egg cake. This recipe adds zucchini ribbons and lots of Gouda cheese for richness in flavor and a slightly modern twist.
2 small onions (minced)
2 medium zucchini (peeled into ribbons)
3 medium tomatoes (deseeded and diced)
1 handful parsley (chopped)
1 handful coriander (chopped)
1 tablespoon vegetable oil
1 tablespoon butter
6 large eggs
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
6 tablespoons Frico Gouda cheese (wedge) (shredded)
salt and pepper (to taste)
Start by preparing the vegetables. Finely chop onions. Dice the tomatoes discarding seeds. Use a vegetable peeler to grate the zucchini into thin ribbons. Chop parsley and coriander.
Preheat oven to 360°F.
Heat oil and butter in a pan. Add onions and cook on medium heat until soft (about 5 minutes). Add zucchini and cook for another 2-3 minutes. You can keep a few zucchini ribbons for garnish. Stir in diced tomatoes and cook for another 3 minutes. Season with salt and pepper. Add chopped coriander and parsley, give it a quick stir and turn off the heat. Set aside.
Whisk the eggs until foamy using an electric hand mixer or food processor. Add flour and baking powder and whisk again until the mixture is smooth.
If the vegetable pan is oven-friendly, pour the egg mixture over the veggies and sprinkle the cheese on top. Alternatively, use a Pyrex or an oven-proof dish, but make sure you grease it with butter before you add the vegetables and egg mixture.
Bake for 20 minutes or until a toothpick inserted in the middle of the pan comes out clean.
Garnish with zucchini ribbons, extra shredded cheese, and parsley. Add more freshly cracked pepper to taste and serve immediately.