As mentioned in the piece about Ambelófasoula this is a lovely, light dish. It’s very good for a quick lunch or supper.
2-3 medium sized courgettes
1 smallish onion, finely chopped
A little dried mint
Salt and Pepper
First of all coarsely grate the courgettes,sprinkle with a little salt and leave them in a colander to drain.
After a while – 5-10 minutes – take the grated courgette a handful at a time, and squeeze out as much water as you can. Put it to one side.
In a medium sized frying pan heat 2-3 tablespoons of olive oil. Add the finely chopped onion, and fry for a few minutes
Now add the grated, squeezed courgette, and add to the frying pan with the onion. Continue to fry, until it is almost cooked.
In a bowl beat the eggs with a little salt and ground pepper, and a little crumbled dried mint.
Add the beaten eggs to the courgette and onion mixture and continue to cook, stirring all the time.
Serve with a salad and bread.