Cut off and discard ends of zucchini. Shred zucchini through the fine holes of a shredder. With your hands, squeeze as much liquid from zucchini as possible. Measure squeezed zucchini; you should have 1 cup. With a fork, whisk zucchini, eggs, and parsley until blended; add nutmeg, pepper, and salt to taste.
Set an 8- to 9-inch omelet pan over medium heat. For each omelet, swirl 1 teaspoon butter in pan until melted. Add 1/4 of the zucchini mixture and spread over pan bottom with a spatula. Cook until bottom is lightly brown and top is still moist.
Remove from heat. Fold 1/3 of omelet over center; slide unfolded edge onto a plate; flip folded portion over on top; keep warm. Cook remaining omelets the same way. Sprinkle with cheese and serve hot. Serves 4.
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|Date:||Sep 1, 1984|
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