Zucchini omelets Essay

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.

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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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