Zucchini squash is an amazingly versatile ingredient.  I say “ingredient” instead of vegetable because it can be used in a number of ways.  For example, cut into sticks (Julienned) and lightly sauteed, it can be used like pasta.   Imagine zucchini “spaghetti” with meatballs in a creamy lemon sauce.  Yum!

In this recipe, we’ll use this idea to stuff a light, but  filling omelet.  In fact, a Zucchini Omelet may be enjoyed at lunch or dinner, as well as for breakfast.  If you have never made an omelet before, fear not!  Complete instructions are provided.  Even so, practice makes perfect!

Zucchini Omelet

 

Author: Dennis Killebrew

Cuisine: American

Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins

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Ingredients

• ½ Medium Zucchini Squash, Julienned into 2" Long Sticks
• 1 Tablespoon Finely Chopped Yellow or Sweet Onion
• 1 Clove Garlic, Minced
• 1 Tablespoon Chopped Red Bell Pepper (Optional)
• 1 Teaspoon Butter
• 3 Large High Quality Eggs, Beaten Thoroughly in a Bowl; Add Salt and Pepper
• 1 Tablespoon Butter
• ¼ Cup Shredded Cheddar or Other Cheese
• Salt and Pepper to Taste

Instructions

1. To accomplish the Julienne cut on the squash, first slice it lengthwise into planks about ¼" thick. Then, slice the planks lengthwise into sticks ¼" wide. Finally, cross-cut the sticks into pieces about 2" long.
2. Melt 1 teaspoon butter in a 9" non-stick skillet over medium-high heat. Add the squash, onions, garlic and peppers (if using); lightly salt and pepper. Stir and mix briskly allowing the veggies to cook for no more than 1 minute. Remove them to a bowl using a slotted spoon.
3. Wipe the skillet clean using a paper towel and return to the burner. Lower the heat to medium and melt 1 tablespoon butter. Swirl the melted butter around to evenly coat the bottom and sides of the pan.
4. Pour in the beaten eggs. Be patient a couple of minutes to allow the eggs to come to temperature and to begin to set at the bottom of the liquid. The idea is to help the eggs cook to a layer the size and shape of the bottom of the pan.To accomplish this, the raw egg on top must be cooked without letting the egg on the bottom brown too much. Take a spatula and scrape an outside edge of the egg "pond" into the middle; then, swirl raw egg liquid onto the area cleaned by the scrape. Repeat the scrape a couple more times, while moving raw egg into the gaps to preserve the round shape of the egg; sort of a pan-size pancake.
5. When the egg is mostly set, but a little runny area is still in the middle, arrange the cooked vegetables in a straight line edge-to-edge, a little off-center to one side of the eggs. Slide your spatula under the egg "pancake" very carefully so as not to tear it. Use the spatula to fold a flap of egg over the vegetables. Next, slide your spatula under the egg-wrapped veggies and carefully flip them over the remaining egg.
6. Top omelet with a scant ¼ cup shredded cheddar or other cheese of your choice. Turn off heat, scatter a bit of chopped or dried parsley over the cheese. Serve hot.

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