|Zucchini||1⁄2 Pound (Small Ones)|
|Minced parsley||1 1⁄2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
Prepare zucchini, then finely shred.
With your hands, squeeze as much liquid from zucchini as possible.
Measure zucchini; you should have 1 cup.
With a fork, beat together zucchini, eggs, and parsley until blended; beat in nutmeg, then season to taste with salt and pepper.
Melt 1 teaspoon of the butter in an 8- to 9-inch omelet pan or flat-bottomed frying pan over medium heat.
Add 1/4 of the zucchini mixture and spread over pan bottom.
Cook until bottom is lightly browned and top is still moist.
Remove from heat.
Fold 1/3 of omelet over center; slide unfolded edge onto a plate, then flip folded portion over on top.
Repeat with remaining 3 teaspoons butter and remaining zucchini mixture to make 3 more omelets.
Sprinkle evenly with cheese and serve hot.