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Trouchia Zucchini Omelette

Trouchia a Zucchini Omelette

Chef 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

Ingredients
  

  • 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

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.
Keyword Eggs, Omelette, Zucchini
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