Courgette Omelette

Omelette aux rouelles de courgettes

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 300 g (10½ oz) small slender courgettes, very firm and smooth
  • 5 eggs
  • 6 tablespoons olive oil
  • 1 teaspoon chopped fresh basil
  • 1 tablespoon chopped parsley
  • salt, pepper


  1. Wipe the courgettes with a cloth and trim both ends. Do not peel them. Cut into very fine rounds. Heat 4 tablespoons 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.
  2. Break the eggs into a bowl, season with salt and pepper, and add the chopped basil and parsley. Beat thoroughly with a fork.
  3. Clean the frying-pan and put in 2 tablespoons 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!

Recommended wines

  • Dry white or rosé wines (Provence or Côtes du Rhône)