Eggah is Egyptian cuisine's thick, sliceable baked omelette, made by blending grated vegetables into beaten eggs and puffing them up in the air fryer. Sliced and served cold, it also works well packed into a lunchbox.
Squeeze the grated courgette firmly to drain it well, then mix it in a bowl with the grated carrot and spring onion.
Beat the eggs and add the salt, pepper and dill, then fold in the prepared vegetables and grated kashar cheese.
Set the air fryer to 170°C, pour the mixture into a greased tin, place it in the basket and cook for 25 minutes until puffed and golden; if you don't have an air fryer you can bake it for the same time in an oven preheated to 170°C.
Let the omelette rest in the tin for 10 minutes before slicing and serving.
Squeeze the grated courgette firmly by hand to drain it well, otherwise the omelette stays wet in the middle. Allergens: contains egg, milk and dairy.
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