Rinse the zucchini, cut the stem ends into small pieces, grate the zucchini coarsely on a raw vegetable grater, squeeze well in a dish rake. Remove the peel from the shallots and chop finely.
Melt the butter in a frying pan and sauté the zucchini and shallots in it for about 8 minutes, stirring until soft.
Beat the eggs, season with salt, pepper and nutmeg (freshly grated) and pour over the zucchini. Cover and allow to set. When the underside is set, slide the omelet onto a plate and place it upside down in the frying pan one more time. Finish frying at low temperature, remove from frying pan, cut into quarters, bring to table on heated plates.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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