The Farmplate Blog

from the FarmPlate Kitchen

1 pound zucchini, cut into ½-inch cubes
Salt and freshly ground black pepper
A handful of fresh parsley leaves
2 cloves garlic
4 tablespoons olive oil
1 large sweet onion, thinly sliced
A big pinch of chopped fresh thyme
from the FarmPlate Kitchen

1 pound zucchini, cut into ½-inch cubes
Salt and freshly ground black pepper
A handful of fresh parsley leaves
2 cloves garlic
4 tablespoons olive oil
1 large sweet onion, thinly sliced
A big pinch of chopped fresh thyme
4 large Vermont eggs (try farm-fresh eggs from Berway Farm and Creamery)
1 tablespoon unsalted butter

Spread out the cubed zucchini, sprinkle with salt and set aside. Chop the parsley and garlic together until it almost forms a paste: set this "persillade" aside as well.

Heat one tablespoon of the olive oil in a heavy saucepan over medium-low heat. Add the onions and cook slowly until meltingly soft but not browned, about 20 minutes. Stir in the thyme and remove from the heat.

Break the eggs into a mixing bowl, season with a generous grinding of pepper and a pinch of salt and whisk to blend.

The zucchini cubes will have given off some moisture by this time, pat them dry. In a large, heavy skillet, heat 2 tablespoons of the olive oil over high heat. Add the zucchini and cook, stirring often, until lightly golden, about 4 minutes. Add the persillade and cook 1 minute longer. Stir in the cooked onions. Transfer the vegetable mixture to the bowl with the eggs.

Return the skillet to the heat and warm the butter and the remaining one tablespoon of olive oil over high heat. Quickly pour in the egg mixture and swirl the pan a little to distribute the eggs. Lower the heat to medium, cover the pan and cook for one minute. Nudge the omelet gently with a spatula to make sure it's not sticking. Fold the omelet over and cook another minute or so to cook the eggs through.

Slide the omelet onto a serving plate. Serve with sliced tomatoes tossed with basil leaves and a favorite Vermont cheese.

Serves 2 to 3