Courgette pate

Courgette pate

170g butter
340g courgette, chopped
4 spring onions, chopped
1tbsp parsley or other herb, chopped
2 egss
salt and pepper

Melt two thirds of the butter in the frying pan and fry the courgettes, spring onions and parsley without browning. Scramble eggs in the rest of the butter until dry. Puree the eggs, courgette mixture and seasoning in a blender. Pour into a dish and chill.

I have had this written on the back of an envelope since early summer and never got around to trying it. It is supposed to be tasty though.

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