FLAT ZUCCHINI OMELET

By BobD

Ingredients

• 1 SERVINGS
• Best at room temperature, prepared 20 to 30 minutes before serving.
• 1 lb small zucchini
• 1 1/8 teaspoons salt
• 2 tablespoons olive oil
• 1 teaspoon finely chopped fresh marjoram flowers or leaves, or a pinch of dried marjoram
• 2 large eggs
• 1 large pinch black pepper
• 1 tablespoon unsalted butter

Details

Servings 1
Adapted from gourmet.com

Preparation

Step 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.

Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.

Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and saute 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 teaspoon salt in a large bowl, using a fork.

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.

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.