Omelette aux Courgettes

Name: Omelette aux Courgettes (Zucchini Omelet)
Cuisine: France
Ingredients: 8 eggs, beaten with a fork; 8 eggs, beaten with a fork; 1 garlic clove, minced; freshly ground black pepper; a pinch of chopped parsley; 1 tablespoon butter; 4 tablespoons oil (3 tablespoons olive, 1 tablespoon peanut); 4 tablespoons oil (3 tablespoons olive, 1 tablespoon peanut); 4 tablespoons oil (3 tablespoons olive, 1 tablespoon peanut); 7 small zucchini, unpeeled and sliced ¼ inch thick; salt

Zucchini Omelet

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is the simplest, quickest dish to make. The main point to keep in mind is to pick very firm, fresh zucchini.

Ingredients

4 tablespoons oil (3 tablespoons olive, 1 tablespoon

Europe
France
Dinner
Vegetarian

Method

In a skillet, heat 2 tablespoons of the mixed olive and peanut oil and sauté the zucchini slices over a medium flame for 10 minutes, or until they are soft. Remove with a slotted spoon and drain on paper towels.

Place the zucchini in a large bowl, add salt, pepper, and garlic and add the egg