1.Heat 1 tablespoon of the oil in a large, non-stick frying pan with a flameproof handle over a medium heat. Add the onions and stir for 3 minutes, then add the garlic and continue frying for a further 2–3 minutes, stirring occasionally, until the onion is soft and golden brown.

2.Meanwhile, beat the eggs and milk together in a large bowl with the herbs. When the onions are golden, stir them into the egg mixture.

3.Heat another 2 tablespoons of the oil in the pan. Add the zucchini and gently fry for about 5 minutes, stirring frequently, until tender and lightly browned. Add the zucchini to the egg mixture.

4.Add the remaining oil to the pan and swirl it around to coat the edge. Pour in the eggs and zucchini, using a spatula to spread them out. Leave the eggah to cook for about 8 minutes, shaking the pan occasionally, until the egg mixture is almost set and only a small amount of unset mixture remains on the surface. Meanwhile, preheat the grill to high and position the grill shelf about 10 cm from the heat.

5.Place the pan under the grill and grill the eggah for 2–3 minutes until the surface is just set. Run the spatula around the edge and invert onto a large platter. Serve immediately or set aside and leave to cool. Serve cut into wedges, sprinkled with chili sauce or harissa, if you like.

Cook’s tips• This can be made up to 2 days in advance and stored in the refrigerator until about 15 minutes before serving.• This could serve two for a more substantial meal.Variation• For a chickpea and onion eggah, replace the zucchini with 2 x 398 ml cans of chickpeas, drained, omit step 3 and use just 2 tablespoons oil.

Serves 4

Preparation time 10 minutes

Cooking time 25 minutes

Each serving

10 g protein • 24.5 g fat of which 4.5 g saturates • 5 g carbohydrate • 2 grams fibre • 283 Calories