Trouchia or Omelet?
My garden is now producing more zucchini than I can possibly consume. Each day I walk out to tend to my plants and notice that five more zucchini grew overnight. I have tried disguising them on the dinner table to avoid the inevitable incredulous look of horror from my seven-year-old son Beau who long passed zucchini saturation a few weeks back. Thankfully I remembered Trouchia, this old Nice favorite usually made with Swiss chard.
Trouchia, a simple zucchini omelet that your family will never tire of, especially when your garden is producing more zucchini than you can eat. Pick your zucchini when they are no bigger than an inch in diameter, otherwise, they will be tougher, less sweet and too watery. Those are the zucchini you drop off at work or compost.
Try this recipe today and tag us at #PistouandPastis so we can see how beautiful yours came out!
Trouchia: Zucchini Omelet
Trouchia, a simple zucchini omelet that your family will never tire of, especially when your garden is producing more zucchini than you can eat.
- 5 thin zucchini ends trimmed off
- 1 teaspoon sea salt
- 6 eggs
- 2 tablespoons chopped parsley
- 1 teaspoon thyme
- 1/2 cup good parmesan, or goat cheese
Shred zucchini on a box grater or using your food processor.
Mix with salt and let sit for a five minutes or more. The salt draws moisture of the zucchini. Grab a handle of zucchini and squeeze all the water out of it.
Mix zucchini with eggs, herbs, and cheese.
Heat olive oil or butter in a non-stick pan and pour eggs in. Cook over a hot flame till one side is lightly browned. Put under the broiler, and 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. That way if I fail, I can simply say I made incredible scrambled eggs.
Serve with a small salad or au naturel.