300g (10½oz) small slender courgettes, very firm and smooth
1teaspoon chopped fresh basil
1tablespoon chopped parsley
Wipe the courgettes with a cloth and trim both ends. Do not peel them. Cut into very fine rounds. Heat 4tablespoons of olive oil in a frying-pan over a brisk heat until a blue haze rises. Add the courgettes and stir over a brisk heat, until they are almost cooked but still firm. Drain them in a colander.
Break the eggs into a bowl, season with salt and pepper, and add the chopped basil and parsley. Beat thoroughly with a fork.
Clean the frying-pan and put in 2tablespoons of olive oil. Heat gently, add the drained courgettes, salt lightly and let them heat through. Pour in the beaten eggs and cook, stirring all the time in a circular motion with a fork. When the omelette is done, place a plate over the pan and quickly turn it upside down, holding the plate with the other hand so that the omelette drops neatly on to the plate golden-brown side upwards. Serve hot, warm, or cold sprinkled with olive oil and accompanied by a few small black Nice olives. Provence on a plate!
Dry white or rosé wines (Provence or Côtes du Rhône)