Courgette and Egg Skillet

Name: Courgette and Egg Skillet
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Levantine
Ingredients: 3 medium courgette; 5 eggs; 1 small onion; 1 tbsp olive oil; 1 tsp mint; 1/2 tsp salt; 1/4 teaspoon black pepper

Grated courgette with onion, eggs, and mint in a light, quick one-pan meal.

Vegetarian

Cooking time: 20 min
Hands-on time: 15 min
Free time: 5 min
Difficulty: Easy
Cuisine: Levantine
Calories: 240
Contains: Eggs

Grating rather than dicing makes this skillet fast; squeezing the courgette keeps its water from turning the eggs soupy.

Before you start

Before turning on the heatCoarsely grate the courgette and squeeze it firmly once; it needs no salting or waiting.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the mfarakeh

3 medium courgette — coarsely grated and squeezed
5 eggs — lightly whisked
1 small onion — finely diced
1 tbsp olive oil — for cooking
1 tsp mint — dried and crumbled
1/2 tsp salt — divided
1/4 teaspoon black pepper — ground

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Nonstick skillet with a lid — The nonstick surface lets the eggs set gently without tearing.
Small bowls for preparing the eggs — Set it out before starting so the recipe stays within its short cooking time.

Method

Grate and squeeze the courgette well, dice the onion, and whisk the eggs with salt and pepper.
5 min
You’ll know it’s ready when
The filling is ready and the eggs are lightly whisked.
Tip: Do not over-whisk; stop once the white and yolk are just combined.
Heat the oil and cook the onion for two minutes, then add the courgette and mint.
5 min
You’ll know it’s ready when
The courgette is tender and fairly dry, with no water following the spoon.
Tip: Cook off vegetable moisture before adding the eggs so the dish does not turn watery.
Pour in the eggs and fold from the edges to the center only twice.
3 min
You’ll know it’s ready when
The egg is distributed through the filling and no longer runny at the edges.
Tip: Lower the heat after adding the eggs; high heat dries the surface before the center sets.
Cover the skillet and leave it over the lowest heat.
5 minYou can walk away
You’ll know it’s ready when
The surface is set and the center slightly moist with no raw liquid.
Tip: Lift the lid only once near the end so heat is not lost every minute.
Take the skillet off the heat, finish with mint, and serve with yogurt or bread.
2 min
You’ll know it’s ready when
The eggs are tender but set and the dish is ready to eat at once.
Tip: Take the eggs off before they look dry; residual heat finishes the last moment of cooking.