zee perfect omelette

since we've been in france, i've been obsessed with perfecting a breakfast omelette. we are big egg eaters, and usually do some variation of eggs and veggies in the morning, but omelettes always struck me as super fancy and difficult. maybe it's something in the air, but i think i've finally nailed this elusive oeuf dish (yes, it' much more fun to call them oeufs instead of eggs. just say it out loud and you'll get it). so break out your nonstick pan and give it a shot!

zucchini omelette (for one)

- 1 zucchini, chopped
- 2 tablespoons of olive oil (or butter)
- Salt and Pepper
- 3 eggs
- 3 slices of tomato
- 1/4 cup of diced ham (optional)
- Avocado (optional)

start by buying a kilo of zucchini at the grocery store for about 50 cents because july. then choose one and chop it up.

heat up about a tablespoon of the olive oil on medium-high heat and add the zucchini along with a pinch of salt and pepper. sauté for about 8-10 minutes. i like my zucchini verging on burnt (don't ask), so if you like yours a little less well done, just keep an eye on it.

once it's done, take it off the heat and put it in a bowl for later. now you can assemble the rest of the cast of characters!

put the pan back on the stove with the other tablespoon of olive oil or butter and heat it up on medium-low heat. whisk together the eggs with another pinch of salt and pepper and then pour into the pan. if some ham tickles your fancy, go ahead and sprinkle it on top of the eggs and throw a cover on top of the pan for about 3-4 minutes.

once it starts to firm up, start feeling around the edges with a spatula to see if it's done enough to flip. freak out a little and take a deep breath. close your eyes, say a quick prayer to julia child, then remember that it's probably better to keep your eyes open, and just go for it. you just flipped an omelette, hooray!

once you've recovered from that anxiety, throw a few slices of tomato and the cooked zucchini on one half of the eggs.

it only needs to cook for about 30 seconds on this side, so once it's done, use your spatula to fold it in half and slide it out of the pan onto a plate.

give yourself a pat on the back for not ripping it on the way out!

add a little sliced avocado (with some salt because french avocados don't taste like anything at all and it's really sad) and a perfectly ripe peach or two on the side.

the last and final step is the most important, so pay close attention. eat outside on the patio of a french garden with a lounging great dane on the lawn beside you.

et voila! c'est magnifique.