Preparation
- Preheat the oven to 180 °C (conventional). Cut the courgettes into thin slices, then into fine strips, and finely chop the onion and garlic.
- Heat the olive oil in a deep ovenproof frying pan. Fry the courgettes, onion, garlic and rosemary for about 5 minutes, stirring, and season with half a teaspoon of salt and pepper.
- Whisk the eggs with the milk and the remaining salt and pepper, stir in the chives and parsley and pour the mixture evenly over the vegetables in the pan.
- Let it start to set briefly over a gentle heat, sprinkle with Parmesan if you like, and put the pan in the oven.
- Bake for 10 to 15 minutes, until the egg is set and lightly browned. Cut into pieces and serve warm or lukewarm.
Drink with it
White wine · excellent match
Sauvignon Blanc, Soave or Grüner Veltliner, dry
Green, herbaceous notes meet the courgette, chives and rosemary, and the acidity cuts through the olive oil and egg.
Which wine pairs with food? A simple approach to choosingRosé · good match
Dry rosé, light and fruity
Delicate fruit and fresh acidity go with the mild egg mixture without overpowering the vegetables and herbs.
Sparkling wine · good match
Prosecco or Crémant, Brut
Bubbles make the egg dish feel light and refresh the palate after the oil.
Sparkling wine, Champagne, and Prosecco: what's the difference?Wheat beer · good match
Light Hefeweizen
Soft carbonation and fruitiness suit egg and mild vegetables.
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