Zucchini omelet

1. Peel and chop the garlic. Wash and grate the zucchinis. Fry the zucchinis in a pan with 1 tablespoon of olive oil for 5 minutes with the chopped garlic. Season with salt and pepper.

2. Break the eggs and separate the yolks. In a bowl, whisk the eggs with the heavy cream, the chopped chives and parsley. Add the zucchinis and the grated gruyère cheese. Season with salt and pepper. Mix well.

3. Beat the egg whites in a bowl until it forms stiff peaks with a pinch of salt. Gently incorporate the zucchini mixture.

4. Heat 2 tablespoons of olive oil in a pan and pour 1/6 of the batter into the pan. Let it cook for 2 minutes on each side. Cook the remaining five omelets the same way.  Garnish with a sprig of parsley before serving.

Recommended wine: A Muscadet

Photo credit: Sucré Salé