In Greek: ομελέτα με κολοκυθάκια (pronounced oh-meh-LEH-tah meh koh-loh-kee-THAHK-yah)
This is a brunch, lunch or dinner omelet, traditionally served in summer as a light main dish, but it works any time of the year when zucchini is available. The tastes of zucchini, olive oil, and egg are a perfect fit. The recipe is flexible, but don’t skimp on the olive oil when frying the zucchini.
- 8 zucchini, medium to large
- 4-5 eggs
- olive oil
- 1-2 tablespoons of milk
- tarragon leaves and/or oregano leaves
Wash the zucchini and trim off the ends. Depending on their size, cut once or twice lengthwise and then across into small pieces. Pat dry and sprinkle with salt. Fry them in a good quantity of hot olive oil. When the zucchini softens and begin to brown, remove them and drain on a paper towel.
Beat the eggs with a fork adding the milk. Add 2 pinches of tarragon and/or oregano leaves, and salt and pepper.
Heat the frying pan to medium-low, and add 2 tablespoons of olive oil. When the oil gets hot, add the zucchini first and immediately after, the eggs. Do not stir. When the omelet begins to set, use your best skills with one or two spatulas to turn it over, and cook until done.
Yield: Serves 4
Greek Master Chef Ilias Mamalakis (whose recipe is adapted here) recommends serving the omelet with a tomato salad, some feta cheese, and freshly baked bread. His wine of choice with the meal is Retsina (Greek pine wine), but he wouldn’t turn down a nice white non-Retsina.