Trouchia Zucchini Omelette a Variation on the Nicoise Classic
©Francois de Melogue François de Mélogue · Lunchtime Meals · Provencal Recipes · TasteThe problem with growing zucchini in your kitchen garden (potager) is that it often ripens all at the same time. When my garden produces more zucchini than I can possibly consume, the problem is what to do with the bounty. Thankfully I remembered trouchia, a favourite dish from Nice, France, usually prepared with Swiss chard but adapts perfectly to zucchini. A traditional Cuisine Nissarde recipe, trouchia is a flat omelette similar to a frittata that is always delicious. Continue reading here for my picking advice for zucchini.
Trouchia a Zucchini Omelette
Try this alternative to trouchia, a Niçois favourite, for the perfect lunch with a side salad.
Equipment
Ingredients
- 5 thin zucchini (courgette) ends trimmed off
- 1 tsp sea salt
- 6 large eggs
- 2 tbsp parsley chopped
- 1 tsp thyme chopped
- 1/2 cup Parmesan cheese or goat cheese
- 1 tbsp Olive Oil
Instructions
- Preheat your broiler on high heat.
- Shred zucchini on a box grater or using your food processor. Mix with salt and let sit for at least 5 minutes. The salt draws moisture from the zucchini. Grab a hand full of zucchini and squeeze all the water out of it. Discard the zucchini water.
- Mix zucchini with eggs, herbs, and cheese.
- Heat olive in a non-stick skillet until smoking hot and pour the eggs in. Cook over medium-high heat until one side is lightly browned, about 3 minutes. Put under the broiler to cook the top side. If you are feeling adventurous, you can try to flip over with a flick of the wrist. I usually pour a pastis and do this when no one is looking. If I fail, I can simply say I made incredible scrambled eggs!
- Serve with a small salad or au naturel.
Tried this recipe?Let us know how it was!
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