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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 Zucchini Omelette

Trouchia a Zucchini Omelette

blankChef François de Mélogue
Try this alternative to trouchia, a Niçois favourite, for the perfect lunch with a side salad.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Lunch Dish
Cuisine French
Servings 2 people


  • 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.
Keyword Eggs, Omelette, Zucchini
Tried this recipe?Let us know how it was!

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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

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