Trouchia Zucchini Omelette a Variation on the Nicoise Classic
The 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
- 5 thin Zucchini ends trimmed off
- 1 tsp Sea Salt
- 6 large Eggs
- 2 tbsp Parsley chopped
- 1 tsp Thyme chopped
- 1/2 cup Good Quality Parmesan or goat cheese
- 1 tbsp Olive Oil
- 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.