Omelet with zucchini and parmesan
30 ml sweet cream
sea salt to taste
freshly-ground black pepper to taste
20 ml mild olive oil for frying
2 sprigs thyme, leaves only
1 clove garlic, peeled and thinly sliced
2 tbsp chopped parsley
100 g zucchini, spiralized like spaghetti
40 g parmesan, finely grated
handful basil leaves
Beat the eggs, cream, salt, and pepper in a bowl with a fork.
Melt butter in a heated pan; add the thyme, garlic, parsley, and zucchini and cook for 5 minutes. Add the eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides.
When all the liquid has been tipped to the sides, turn off the heat and let sit for 1 minute. Top with the cheese, sprouts, and basil and serve.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s