Provencal Zucchini Omelet | CUESA

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Provencal Zucchini Omelet

Source:

Chef Chris Jones from the girl and the fig.

This recipe was dmonstrated at our Market to Table program on September 13, 2008.

Serves 4
  

INGREDIENTS

¾ pound small, firm zucchini
Salt, to taste
5-6 tablespoons extra-virgin olive oil, separated
8 eggs
White pepper, to taste
Large pinch of chopped marjoram
1 tablespoon unsalted butter, chilled and diced
¼ cup grated parmesan cheese
  

PREPARATION

  1. Cut the zucchini into thirds. Julienne (thinly slice) the outsides of the zucchini with a mandolin or a sharp knife, stopping before you reach the seed portion of the squash. Layer the squash in a mixing bowl, sprinkling each layer generously with salt. Leave for 30 minutes. Squeeze the zucchini to remove all of the excess water.
      
  2. Preheat a broiler. Warm 2-3 tablespoons olive oil in a sauté pan over high heat and add the zucchini and cook for 2-3 minutes, while turning with a spatula, and remove from heat. Combine the eggs, pepper, marjoram and butter in a bowl and whisk until blended. Add the warm zucchini and stir.
      
  3. Warm the remaining olive oil in an omelet pan and add the egg mixture, stirring with a fork without touching the sides or bottom. Cover the pan and reduce the heat for 2-3 minutes. Sprinkle the top of the omelet with the cheese and place it under the broiler until the omelet is set and the cheese is browned. Serve hot or room temperature.

 

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