Ingredients
- 8 eggs
- 2 tbsp milk
- 3/4 tsp salt
- 1/8 tsp pepper
- 4 tbsp vegetable oil
- 1 small onion, chopped (1/4 cup)
- 2 large all-purpose potatoes (about 3/4 lb), pared and grated
- 2 zucchini (about 12 oz), thinly sliced
- 1 tbsp butter or margarine
- 1/2 cup grated Parmesan cheese
- 1 large tomato, sliced and each slice cut in half
- 1 bunch watercress
Preparation
Step 1
Preheat oven to moderate (375 F). Beat eggs, milk, salt and pepper in a bowl. Heat 3 tbsp of the oil in a large skillet with ovenproof handle*. Add onion and potato and cook, stirring constantly, until potatoes are almost tender, about 3 minutes. Stir into egg mixture. Wipe skillet clean. Add remaining 1 tbsp oil to skillet and saute zucchini until tender. Remove from skillet; wipe pan clean. Melt butter in skillet. Add egg-potato mixture and sprinkle with about 1/3 cup of the cheese. Top with zucchini and then the remaining cheese. Bake in a preheated moderate oven (375 F) for 20 minutes or until a knife inserted in the center of the omelet comes out clean. Loosen around edges with metal spatula and slide omelet onto serving plate, zucchini-side up. Garnish with tomatoes and watercress.
* Or wrap handle in foil.