cat lover
08-11-2006, 05:22 AM
Recipe from The Classic Zucchini Cookbook
1 medium zucchini, quartered and thinly sliced
1 tbsp olive oil
2 tbsp diced green bell pepper
1 tbsp diced onion
1 tomato, seeded and diced
Dash Tabasco sauce
Salt and freshly-ground black pepper, to taste
1/2 cup tomato sauce
4 eggs
2 tbsp milk
2 tbsp butter
Heat oil over medium high heat in a medium sized skillet. Add zucchini, bell pepper, and onion and saute until squash is crisp-tender, about 4 minutes. Stir in the tomato, Tabasco, and 1/4 cup of the tomato sauce. Simmer 10 minutes.In a small bowl, beat the eggs and milk until blended. Season to taste with salt and pepper.Melt the butter over medium high heat in a large heavy bottomed skillet. Swirl butter around pan, then pour in egg mixture and let cook 30 seconds, until bottom is partially set. Use a spatula to push the edges toward the middle, so the uncooked egg flows out toward the edges. Continue process for about 3 minutes, until egg is no longer runny but is still moist.Spoon tomato zucchini sauce on one side of the omelette, folding the other side over the filling.Cut omelette in half, place on plates, and top each portion with a drizzle of the remaining tomato sauce.
Serves 2.
1 medium zucchini, quartered and thinly sliced
1 tbsp olive oil
2 tbsp diced green bell pepper
1 tbsp diced onion
1 tomato, seeded and diced
Dash Tabasco sauce
Salt and freshly-ground black pepper, to taste
1/2 cup tomato sauce
4 eggs
2 tbsp milk
2 tbsp butter
Heat oil over medium high heat in a medium sized skillet. Add zucchini, bell pepper, and onion and saute until squash is crisp-tender, about 4 minutes. Stir in the tomato, Tabasco, and 1/4 cup of the tomato sauce. Simmer 10 minutes.In a small bowl, beat the eggs and milk until blended. Season to taste with salt and pepper.Melt the butter over medium high heat in a large heavy bottomed skillet. Swirl butter around pan, then pour in egg mixture and let cook 30 seconds, until bottom is partially set. Use a spatula to push the edges toward the middle, so the uncooked egg flows out toward the edges. Continue process for about 3 minutes, until egg is no longer runny but is still moist.Spoon tomato zucchini sauce on one side of the omelette, folding the other side over the filling.Cut omelette in half, place on plates, and top each portion with a drizzle of the remaining tomato sauce.
Serves 2.