Omelette with zucchini tomato & basil
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Omelette with zucchini tomato & basil
  Zucchini    Omelettes  
Last updated 6/12/2012 12:45:21 AM. Recipe ID 5129. Report a problem with this recipe.
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      Title: Omelette with zucchini tomato & basil
 Categories: Cheese/eggs
      Yield: 6 Servings
      2 tb Unsalted butter
      1    Shallot; minced
    1/4 lb Mushrooms; thinly sliced
      1    Zucchini; medium/julienned
      1    Tomato; medium *
    1/4 ts Salt
    1/8 ts Pepper
      2 tb Basil; chopped
      6 tb Parmesan cheese;grated fresh

     12    18 eggs; (2 to 3 per person)
           Pinch salt
           Pinch pepper
      1 tb Club soda
      6 tb Unsalted butter; (3/4 stick)
  * Peeled, seeded, and coarsely chopped 1. TO MAKE THE FILLING: In a
  medium skillet, heat the butter over medium heat until melted. Add
  the shallot and saute` until soft; about 2 minutes. Add the mushrooms
  and saute` another 2 minutes.  Add the zucchini and continue to
  saute` for 2 minutes. 2.
   Add the tomato and cook over high heat for 2 minutes to evaporate any
  excess liquid from the tomato.  Add the salt, pepper, and basil and
  mix well.  Taste for seasoning. Cover to keep warm. 3. TO PREPARE EACH
  OMELETTE: Whisk 2 to 3 eggs with ta pinch of salt, a pinch of pepper,
  and 1/2 teaspoon club soda until smooth. 4. Melt 1 tablespoon butter
  in an 8-inch omelette pan or skillet over medium heat until it begins
  to sizzle. 5. Pour in the egg mixture and stir it in the center of
  the pan with the flat side of a fork. With the prongs of the fork,
  lift the edges on the omelette so any uncooked mixture runs to the
  edge of the pan. Vigorously slide the pan back and forth over the
  heat until the omelette begins to slip around freely. 6. When the
  omelette is lightly cooked but still creamy in the center, spoon
  about 2 tablespoons of the filling over the half of the omelette
  closer to the pan's handle. Sprinkle 1 tablespoon of the Parmesan
  cheese over the filling. 7. Quickly jerk the pan toward you with the
  handle so that the other half of the omelette flips over on top of
  the filling. Slide the folded omelette onto a serving dish. Serve
  immediately or keep warm in a low oven while preparing the remaining
  omelettes. ADVANCE PREPARATION: The filling may be prepared 1 day in
  advance without the basil and refrigerated.  Remove it from the
  refrigerator 1/2 hour before using, add the basil and gently reheat.

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Recipe ID 5129 (Apr 03, 2005)

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