Preheat the grill to 180c, grate the courgette and leave to drain on some kitchen towel so the courgette is quite dry. Meanwhile cook the broad beans in boiling water for a few minutes until the skins soften.

Run under cold water to cool the beans and remove the grey outer skins and discard leaving the green beans.

In a large bowl, beat the 4 eggs with some black pepper. Add the grated courgette, beans and peas to the egg mixture. Stir in half the grated cheese, tear in the basil and mix until thoroughly combined.

Heat a frying pan (that is suitable to later go under the grill) and add a little olive oil to the pan. Add the egg mixture and cook until the bottom is golden and the top starts to set.

Sprinkle the rest of the cheese on the top and place under the grill for a few minutes until the top is nicely golden and serve.

Serve a slice warm with potato wedges or serve a slice cold with halved cherry tomatoes, cucumber chunks and a few fingers of bread.