A classic, simple dish, which is very useful and fast to make. It got a mix of textures and tastes, so can easily be adjusted to suit any palette if required. Serve fresh out of the pan, along with fresh bread or rolls to bulk up into a bigger meal.
There is a Cypriot Version of this dish, which is much simpler – no Bacon or Onion, and much fewer herbs, and served as part of a larger Meze, along with dishes like the Keftedes, Dolmades and Koftas.
To Serve 4
1tbsp Vegetable Oil
450g Courgettes, thickly sliced
125g Rindless Smoked Streaky Bacon, chopped
50g Onion, peeled and chopped
2tbsp Chopped Fresh Thyme
1tbsp Chopped Fresh Rosemary
Salt and Pepper
1. Heat the Vegetable Oil in a medium sized pan over a high heat, and sauté the Courgettes, Bacon and Onion together for four to five minutes, until the Onions and Courgettes have softened, and the Bacon begins to brown off.
2. In a medium sized bowl, mix together the Eggs, along with the Chopped Thyme and Rosemary, before seasoning well with Salt and Pepper.
3. Lower the heat for the Pan, and pour the Egg mixture into the pan, and leave to set for around two to three minutes. When it begins to solidify, start to move around in the pan with a Fish Slice to change to a scrambled-egg texture.
4. Serve immediately, and garnish with fresh-chopped Herbs.
Photo Courtesy of: Girl Interrupted Eating