Zucchini Omelets Recipe
Ingredients
| 1/2 pound small zucchini | ||
| Eggs | 4 standard | |
| Parsley | 1 1/2 Tablespoon, minced | |
| Ground nutmeg | 1/4 Teaspoon | |
| Butter/Margarine | 4 Teaspoon | |
| 1/2 cup shredded | ||
| Swiss cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare zucchini, then finely shred.
With your hands, squeeze as much liquid from zucchini as possible.
Measure zucchini; you should have 1 cup.
With a fork, beat together zucchini, eggs, and parsley until blended; beat in nutmeg, then season to taste with salt and pepper.
Melt 1 teaspoon of the butter in an 8- to 9-inch omelet pan or flat-bottomed frying pan over medium heat.
Add 1/4 of the zucchini mixture and spread over pan bottom.
Cook until bottom is lightly browned and top is still moist.
Remove from heat.
Fold 1/3 of omelet over center; slide unfolded edge onto a plate, then flip folded portion over on top.
Keep warm.
Repeat with remaining 3 teaspoons butter and remaining zucchini mixture to make 3 more omelets.
Sprinkle evenly with cheese and serve hot.
With your hands, squeeze as much liquid from zucchini as possible.
Measure zucchini; you should have 1 cup.
With a fork, beat together zucchini, eggs, and parsley until blended; beat in nutmeg, then season to taste with salt and pepper.
Melt 1 teaspoon of the butter in an 8- to 9-inch omelet pan or flat-bottomed frying pan over medium heat.
Add 1/4 of the zucchini mixture and spread over pan bottom.
Cook until bottom is lightly browned and top is still moist.
Remove from heat.
Fold 1/3 of omelet over center; slide unfolded edge onto a plate, then flip folded portion over on top.
Keep warm.
Repeat with remaining 3 teaspoons butter and remaining zucchini mixture to make 3 more omelets.
Sprinkle evenly with cheese and serve hot.
Chef
