Zucchini “Crespèu” With Pipperade Sauce:

For The Omelet:

¾ # small zucchini
8 each large eggs
5-6 tablespoons extra virgin olive oil
1 large pinch of chopped marjoram
1 tablespoon unsalted butter, chilled & diced
¼ cup grated Parmesan cheese
salt & white pepper

Method For The Omelet:

Pre-heat the broiler & cut the zucchini into thirds. Julienne the outsides of the zucchini with a mandoline, stopping before you reach the seed portion of the squash. Layer the zucchini in a mixing bowl, salting each layer generously with salt, and leave for 30 minutes. Squeeze the zucchini to remove all the excess water. Warm the olive oil in a sauté pan over high heat and add the zucchini, while agitating, for 2-3 minutes & remove from the heat. Combine the eggs, salt & pepper, marjoram & butter. Whisk until blended; add the warm zucchini and stir. Warm the olive oil in an omelet pan and add the eggs mixture, stirring with a fork without touching the sides or bottom, cover the pan and reduce the heat for 2-3 minutes. Sprinkle the top of the omelet with cheese and place it under the broiler until the omelet and the cheese is browned. Cool and cut into wedges.

For The Pipperade Sauce:

1 Red pepper
1 Yellow pepper
1 Green pepper
1 small red onion
4 Cloves sliced garlic
2 Roma tomatoes
½ cup sherry vinegar
Olive oil
Salt and white pepper

Method For The Pipperade:

Julienne the red, yellow and green peppers & combine. Julienne the red onion and reserve. Peel, seed and dice the roma tomatoes and reserve. Over medium heat, sauté the red onion until translucent in 2 tablespoons of the olive oil. Add the garlic and peppers. Sauté until just done. Add the tomatoes, olive oil, sherry vinegar and season with salt and pepper to taste. Spread onto a sheet pan to cool. And serve with slices of the Zucchini omelet crespèu.