Zucchini Omelet

You may be tired of reading posts on cooking zucchini.  But you see, that’s the way zucchini is:  relentless, never-ending, but delicious if you treat it right and give it a chance to make it, yet again, to the plate.

One of the most amazing egg experiences I’ve ever had, one that sent me into the kitchen to ask the cook how the heck she made that, was a zucchini omelet, redolent with fresh herbs and creamy with melted cheese.  I was in college, the kitchen was at my parent’s home and the cook was my Mom.

The zucchini was firm and there were flecks of fresh parsley and basil.  The egg was fluffy and light, filled with sharp and mellow notes of melted cheese.  It seemed to be heaven on a plate but apparently just another of my mother’s clever ways to use up the zucchini left over from supper the night before.

Zucchini Omelet
3 eggs
½ cup cooked zucchini
1 tbsp chopped parsley and basil
¼ cup swiss cheese and parmigiano
Sea salt
Pepper

Beat the eggs, salt and pepper together in a small bowl. Mix the zucchini, herbs and cheese into the egg.  Butter a small non-stick saute pan and when the pan is hot add the egg and zucchini. Allow the omelet to cook a little, pulling the sides into the middle and allowing the raw egg to run out and under the cooked egg.  Continue to cook until done to your liking then turn it out onto a plate and enjoy!