Courgette Kuku is like an omelette, but is more than that. Ingredients are added to the uncooked eggs before they go into the frying pan, and cooked more slowly. Go Spice Blends and fresh herbs give it delicious added flavour .
4 tbsp vegetable oil
1 medium red onion, finely chopped
2 tsp Go Spice Blend
½ tsp salt
1 medium-sized courgette, thinly sliced
100g small, frozen broad beans, cooked and skins removed
large handful of fresh herbs, such as coriander, parsley or dill, or a combination, roughly chopped
Warm two tablespoons of the oil in a pan over a low-medium heat. Add the onion and cook, stirring occasionally, for about five minutes until they are starting to soften. Add the Go Spice Blend and stir fry for about 30 seconds. Add the salt and the courgette and cook for about five minutes until the courgette is starting to soften. Remove the pan from the heat and allow the onion and courgette to cool a little.
Meanwhile, break the eggs into a large bowl and whisk well with a fork. Add the cooled onion and courgette, broad beans and the fresh herbs and mix together. Heat the remaining oil in a small frying pan over a low heat. Add the mixture and fry gently for about five minutes until the bottom is browned. To cook the top, carefully turn the kuku out onto a plate and return it to the frying pan with the uncooked side on the bottom of the pan. Add more oil if required, and fry for a further five minutes until the kuku is browned on the bottom, firm to touch and the eggs cooked. Alternatively, you can cook the top of the kuku under a low grill. Serve hot or cold.