Provencal Zucchini Omelet | CUESA

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Provencal Zucchini Omelet


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


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


  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.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »