Flat Zucchini Omelet
A delicate omelet made with grated zucchini, fresh marjoram, and eggs, cooked until golden brown. This savory dish combines the subtle flavors of summer squash with herbs for a light and satisfying meal.
Ingredients
- •1 lb small zucchini
- •1¾ teaspoons salt
- •2 tablespoons olive oil
- •1 teaspoon marjoram
- •2 whole large eggs
- •1 pinch black pepper
- •1 tablespoon unsalted butter
Cooking Instructions
- 1.
Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with 1 teaspoon salt in a large bowl and let stand 30 minutes.
30 min
- 2.
Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.
5 min
- 3.
Heat olive oil in a 10-inch 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.
22 min
- 4.
Lightly beat eggs with zucchini, pepper, and remaining 3/4 teaspoon salt in a large bowl, using a fork.
2 min
- 5.
Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing zucchini evenly with a heatproof 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.
3 min
- 6.
Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
3 min
- 7.
Shake skillet to loosen omelet from pan, then slide omelet onto a large plate.
1 min
- 8.
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.
2 min
