Food Friday/Garlic and Gooseberries: Italian Zucchini and Leek Omelet

In honor of my daughter’s upcoming semester in Italy, I made what I call an Italian omelet for brunch the other day. Actually, I am not sure if this is how they make omelets in Italy, but somewhere along the way I learned this technique and have always called it that. Using our first zucchini from the garden, this light and puffy breakfast was a great way to celebrate her new adventure. We got to use some fresh chives and the last of the cilantro from our garden to garnish our creation. One of the things I love about this recipe is that you can use whatever you have on hand: asparagus, spinach with garlic and yellow summer squash are a few ideas of what can be cooked up and used instead of the zucchini, and you can add your favorite herbs on top. Dill, thyme, oregano all add their own flavor. 

Even if you have no plans to jet off to Italy, this omelet is easy and delicious and will add a little zest to your morning.

This recipe makes 3-4 portions, but it is very adaptable. If you have more mouths to feed, use two frying pans and increase the amounts proportionately.  You can make it smaller, with fewer eggs and it will just be flatter, but no less delicious.

Italian Zucchini and Leek Omelet

1 medium zucchini, sliced into ¼ inch wide rounds, or half rounds if the zucchini is very wide (about 1 cup)

½ large, or one small leek, well washed to get out all the hidden dirt, sliced finely (mostly the white part, but some of the green is ok) (about 1 cup)

6 eggs

salt

fresh chives and cilantro

olive oil, butter or bacon grease

Optional: 2 TBSP parmesan cheese, grated

Heat 2 TBSP of oil, butter or grease in a 9-inch frying pan on medium heat. Use a pan that can go into the broiler, not one with a plastic handle. (I use stainless steel or cast iron). Add leeks and toss to cover with the oil. Cook gently about 5 minutes until they start to soften. Add zucchini slices and cook on medium high heat, tossing occasionally for about another 5-10 minutes. You want them to turn slightly golden on both sides and for some of the water to cook out of them. Sprinkle with some salt.

In the meantime, whisk together the eggs until frothy with some big bubbles.

Turn the broiler on.

When the vegetables look golden and glistening, add last TBSP of fat and spread the zucchini and leeks evenly over the bottom of the pan. Pour the eggs over them evenly. Tip the pan a bit to make sure the eggs cover the bottom of the pan. Allow to cook a minute or two until they start to firm on the bottom and sides of pan. Then take a spatula and tuck it under one edge, lifting the omelet up a bit, at the same time tipping the pan in that direction so some of the runny egg on top runs down into the space you have made. Move the spatula around the pan repeating that so that the runny egg goes from the middle of the omelet to the pan underneath the edges all the way around the pan. This makes delicate layers of puffy cooked egg around the edges, and the middle will look a bit deflated and still a bit wet. At this point put the whole pan into the broiler for about 1-2 minutes, adding the grated parmesan cheese before you do, if you like. Take it out when the middle has puffed up and turned a lovely golden brown.

Sprinkle with about ½ tsp of coarse sea salt and chopped chives and cilantro. Cut into wedges and serve warm or at room temperature.