• 2 courgette
• 1 onion
• 6 eggs
• Olive oil
• 1 clove garlic
Wash the courgette well, without peeling, and cut into very small squares.
Chop the garlic, onion and parsley and add them, along with the courgette, in a pan with a pinch of oil. Brown for 15 to 20 minutes until the courgette softens.
Remove the courgette, drain and set aside. Beat the eggs and add the courgette. Season to taste and let stand a few minutes.
Pour the egg mixture into the same pan in which the courgette has browned. Give the omelette the desired shape and make it little by little everywhere.