Title: Omelette with Zucchini Tomato and Basil
Categories: Cheese
Yield: 6 Servings
| FILLING |
| 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 |
| OMELETTES |
| 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. Source: The Taste Of Summer