MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Flat Zucchini Omelet
 Categories: Squash, Eggs, Breakfast
      Yield: 1 Servings
 
      1 lb Small zucchini
  1 1/8 ts Salt
      2 tb Olive oil
      1 ts Fresh marjoram flowers or
           - leaves; fine chopped -OR-
      1 pn Dried marjoram
      2 lg Eggs
      1 pn Black pepper; generous
      1 tb Unsalted butter
 
  Trim ends of zucchini, then coarsely grate on large holes of a box
  grater. Toss zucchini with 1 ts salt in a large bowl and let stand
  30 minutes.
  
  Transfer zucchini to a colander, then firmly squeeze handfuls to
  remove excess liquid.
  
  Heat olive oil in a 10" heavy skillet over moderately high heat
  until hot but not smoking and sauté zucchini, stirring until
  golden, 6 to 7 minutes. Remove skillet from heat and stir in
  marjoram, then let mixture cool to warm, about 15 minutes.
  
  Lightly beat eggs with zucchini, pepper, and remaining 1/8 ts salt
  in a large bowl, using a fork.
  
  Heat butter in a 7 to 8" nonstick skillet over moderately high heat
  until foam subsides and butter has a nutty fragrance. Add egg
  mixture, distributing zucchini evenly with a heat-proof rubber
  spatula, and cook, lifting up egg around edges occasionally to let
  any uncooked egg flow underneath, until egg mixture is set around
  edge, about 1 minute.
  
  Reduce heat to moderately low and cook omelet until softly set but
  top is still moist, about 3 minutes.
  
  Shake skillet to loosen omelet from pan, then slide omelet onto a
  large plate. Wearing oven mitts, invert skillet over omelet, then
  holding skillet and plate together invert omelet, browned side up,
  into skillet. Cook omelet until underside is set, about 1 minute,
  then slide omelet onto a serving plate.
  
  Adapted FROM: Richard Olney's Simple French Food
  
  Recipe FROM: Gourmet Magazine, Aug 2006
  
  Formatted by: Dave Drum, Feb 19, 2009
  
  Uncle Dirty Dave's Archives
 
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