Zucchini omelets Essay

Zucchini Omelets Here’s an attractive way to serve zucchini as adinner vegetable. 1/2 pound (about 3) small zucchini 4 eggs 1-1/2tablespoons 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 thefine holes of a shredder. With your hands, squeeze as much liquid fromzucchini as possible. Measure squeezed zucchini; you should have 1 cup.With a fork, whisk zucchini, eggs, and parsley until blended; addnutmeg, 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.

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Add 1/4 of the zucchinimixture and spread over pan bottom with a spatula. Cook until bottom islightly brown and top is still moist. Remove from heat. Fold 1/3 of omelet over center; slide unfoldededge onto a plate; flip folded portion over on top; keep warm.

Cookremaining omelets the same way. Sprinkle with cheese and serve hot.Serves 4.


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