This one is a great brunch recipe from Gourmet, which actually tastes good cold too.
Some tips are, don't use salt in the recipe if you are using it to sweat the zucchini, it becomes way too salty. I don't use it even to sweat it, just squeezing the zucchini works just fine.
If you have a pan with a handle that can go into the oven, don't bother flipping the omelet. Just throw it under the broiler, it's less messy, and looks much better.
Some green onions that are sauteed gives it a more complex taste, which works better sometimes. Or some chives sprinkled on top... it looks good too:) Give it a try.
I serve this either with sour cream and some salsa, or a green salad with tomatoes and some bread. Delicious:)
Some tips are, don't use salt in the recipe if you are using it to sweat the zucchini, it becomes way too salty. I don't use it even to sweat it, just squeezing the zucchini works just fine.
If you have a pan with a handle that can go into the oven, don't bother flipping the omelet. Just throw it under the broiler, it's less messy, and looks much better.
Some green onions that are sauteed gives it a more complex taste, which works better sometimes. Or some chives sprinkled on top... it looks good too:) Give it a try.
I serve this either with sour cream and some salsa, or a green salad with tomatoes and some bread. Delicious:)
FLAT ZUCCHINI OMELET
Ingredients:
1 lb small zucchini
1 3/4 teaspoons salt
2 tablespoons olive oil
1 teaspoon finely chopped fresh marjoram flowers or leaves, or a pinch of dried marjoram
2 large eggs
1 large pinch black pepper
1 tablespoon unsalted butter
Directions:
Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with 1 teaspoon salt in a large bowl and let stand 30 minutes.
Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.
Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in marjoram, then let mixture cool to warm, about 15 minutes.
Lightly beat eggs with zucchini, pepper, and remaining 3/4 teaspoon salt in a large bowl, using a fork. (I would skip the salt here)
Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing zucchini evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.
Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
Shake skillet to loosen omelet from pan, then slide omelet onto a large plate.
Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up, into skillet. Cook omelet until underside is set, about 1 minute, then slide omelet onto a serving plate.
Makes 1 serving.
Ingredients:
1 lb small zucchini
1 3/4 teaspoons salt
2 tablespoons olive oil
1 teaspoon finely chopped fresh marjoram flowers or leaves, or a pinch of dried marjoram
2 large eggs
1 large pinch black pepper
1 tablespoon unsalted butter
Directions:
Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with 1 teaspoon salt in a large bowl and let stand 30 minutes.
Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.
Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in marjoram, then let mixture cool to warm, about 15 minutes.
Lightly beat eggs with zucchini, pepper, and remaining 3/4 teaspoon salt in a large bowl, using a fork. (I would skip the salt here)
Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing zucchini evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.
Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
Shake skillet to loosen omelet from pan, then slide omelet onto a large plate.
Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up, into skillet. Cook omelet until underside is set, about 1 minute, then slide omelet onto a serving plate.
Makes 1 serving.
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