FILLING
2 tbsp unsalted butter
1 shallot, minced
1/4 lb mushrooms, thinly sliced
1 zucchini, medium/julienned
1 tomato, medium *
1/4 tsp salt
1/8 tsp pepper
2 tbsp basil, chopped
6 tbsp parmesan cheese, grated fresh
OMELETTES
12 18 eggs, (2 to 3 per person)
1 pinch salt
1 pinch pepper
1 tbsp club soda
6 tbsp unsalted butter, (3/4 stick)
A Recipe for
Omelette With Zucchini Tomato & Basil
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Worries go down better with soup. |
| Jewish Proverb |
Cookies are made of butter and love. |
| Norwegian Proverb |
This Recipe for Omelette With Zucchini Tomato & Basil is one of thousands in the Recipes-to-go Egg Cookbook.
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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What garlic is to food, insanity is to art. |
| Anonymous |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
This is a recipe for Omelette With Zucchini Tomato & Basil from the recipe cookbook of Recipes-to-go (Egg)
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Herb Tip |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
I eat merely to put food out of my mind. |
| N.F. Simpson |
* Peeled, seeded, and coarsely chopped 1. TO MAKE THE FILLING: In a
medium skillet, heat the butter over medium heat until melted. Add
the shallot and saute` until soft; about 2 minutes. Add the mushrooms
and saute` another 2 minutes. Add the zucchini and continue to
saute` for 2 minutes. 2.
Add the tomato and cook over high heat for 2 minutes to evaporate any
excess liquid from the tomato. Add the salt, pepper, and basil and
mix well. Taste for seasoning. Cover to keep warm. 3. TO PREPARE EACH
OMELETTE: Whisk 2 to 3 eggs with ta pinch of salt, a pinch of pepper,
and 1/2 teaspoon club soda until smooth. 4. Melt 1 tablespoon butter
in an 8-inch omelette pan or skillet over medium heat until it begins
to sizzle. 5. Pour in the egg mixture and stir it in the center of
the pan with the flat side of a fork. With the prongs of the fork,
lift the edges on the omelette so any uncooked mixture runs to the
edge of the pan. Vigorously slide the pan back and forth over the
heat until the omelette begins to slip around freely. 6. When the
omelette is lightly cooked but still creamy in the center, spoon
about 2 tablespoons of the filling over the half of the omelette
closer to the pan's handle. Sprinkle 1 tablespoon of the Parmesan
cheese over the filling. 7. Quickly jerk the pan toward you with the
handle so that the other half of the omelette flips over on top of
the filling. Slide the folded omelette onto a serving dish. Serve
immediately or keep warm in a low oven while preparing the remaining
omelettes. ADVANCE PREPARATION: The filling may be prepared 1 day in
advance without the basil and refrigerated. Remove it from the
refrigerator 1/2 hour before using, add the basil and gently reheat.
Source: The Taste Of Summer
Serves: 6
Omelette With Zucchini Tomato & Basil Recipe brought to you by Recipes To-Go