Start to finish: 25 minutes
Servings: 4
8 large eggs
Kosher salt and ground black pepper
3 tablespoons salted butter, divided
2 medium shallots, halved and thinly sliced
1 medium zucchini (8 to 12 ounces), quartered lengthwise, seedy core removed, cut into ½-inch pieces
4 ounces fresh goat cheese (chèvre)
1 tablespoon finely chopped fresh chives
3 tablespoons finely chopped fresh flat-leaf parsley
In this simple omelet, lightly caramelized shallots and tender sautéed zucchini pair nicely with creamy, tangy fresh goat cheese. Rather than sprinkle crumbled goat cheese into the omelet, we mix it into the still-hot shallot-zucchini sauté so the cheese binds the filling and each bite is rich and flavorful.
Don’t forget to remove the seedy core from the zucchini, as the core turns soft and mushy when cooked. After cutting the zucchini lengthwise into quarters, use your knife to trim away the seedy section from each.
In a medium bowl, whisk together the eggs and 1 teaspoon salt. In a nonstick 12-inch skillet over medium, melt 1 tablespoon of butter. Add the shallots and ½ teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the zucchini and cook, stirring often, until quite tender, 4 to 6 minutes. Transfer to a medium bowl and wipe out the pan. Add ½ teaspoon pepper and the goat cheese to the zucchini and stir until the cheese softens and the mixture is well combined; set aside.
In the same skillet over medium, melt the remaining 2 tablespoons butter, then swirl the pan to coat. Pour in the egg mixture and, using a silicone spatula, draw the edges toward the center and gently stir, working your way around the perimeter of the pan. Cook the eggs until they form soft, pillowy curds but are still runny enough to pool on the surface, 1 to 2 minutes. Spread the eggs in an even layer, then cover, remove from the heat and let stand until the omelet is set, about 5 minutes.
Run the spatula around the edge and under the omelet to loosen it, then slide it onto a plate. Spread the zucchini mixture over half of the omelet, then sprinkle with half of the chives and parsley. Using the spatula, fold the omelet in half to enclose the filling. Cut into 4 wedges, then sprinkle with the remaining chives and parsley.