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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.
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Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Sep 1, 1984
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