Italian Zucchini Omelette
|Water||1⁄4 Cup (4 tbs)|
|Snipped parsley||3 Tablespoon|
|Soft bread crumbs||3 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Olive oil/Vegetable oil||2 Tablespoon|
|Zucchini||1 Cup (16 tbs), sliced 1/4th inch thick|
|Grated parmesan cheese||1 Tablespoon|
Beat eggs, water, parsley, bread crumbs, salt and garlic.
Heat oil in 8-inch skillet over medium heat until hot.
Coat zucchini with flour; cook until golden, about 2 minutes on each side.
Pour egg mixture over zucchini.
Cook until eggs are thickened throughout but still moist, 3 to 5 minutes.
Gently lift edge with fork so that uncooked portion can flow to bottom.
Sprinkle with cheese.
Set oven control to broil and/or 550°.
Broil omelet with top 5 inches from heat until golden brown, 3 to 4 minutes.
Loosen edge with spatula; slip cheese side up onto serving plate.