Printer Friendly

Zucchini omelets.

Zucchini Omelets Here's an attractive way to serve zucchini as a dinner vegetable. 1/2 pound (about 3) small zucchini 4 eggs 1-1/2 tablespoons minced parsley 1/8 to 1/4 teaspoon each ground nutmeg, pepper, and salt 4 teaspoons butter or margarine 1/2 cup (2 oz.) shredded Swiss cheese (optional)

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.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipe
Date:Sep 1, 1984
Previous Article:Spiced lamb-stuffed peppers.
Next Article:Just berries on top of an oatmeal cooky; and three other simple fruit desserts.

Related Articles
Carrot-zucchini cake.
Elegance with eggplant and zucchini.
A sweeter, simpler souffle, this is a brunch showstopper.
Omelet of the year? It won the "omelet open." (includes recipes)
If your zucchini are zealous....
The zucchini avalanche starts again.
Ode to oysters and eggs.
Zucchini Bread.
Flavorful fall suppers: readers' recipes tested in Sunset's kitchens.
Zucchini blossoms.

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters