Zucchini Omelet Recipes

Steps:

• In a 10-in. broiler-proof skillet, saute zucchini and onion in butter until crisp-tender. In a small bowl, lightly beat the eggs, water, thyme, salt and pepper; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are completely set, top with tomato and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until the cheese is melted and top is lightly browned. Cut in half to serve.

Steps:

• Melt 1 tablespoon butter in a small skillet.
• Add zucchini, onion, and tomato; saute 2-3 minutes or just until tender.
• Stir in salt and pepper to taste; set aside.
• Combine eggs, water, remaining salt, basil, celery salt, and remaining pepper; mix well.
• Melt 2 tablespoons butter in a 10-inch skillet until just hot enough to sizzle a drop of water; pour in egg mixture.
• As mixture starts to cook, gently lift edges of omelet, and tilt pan to allow the uncooked portion to flow underneath.
• When the mixture is set and no longer flows freely, sprinkle zucchini mixture on half of omelet and cheese on remaining half.
• Fold omelet in half, and place on a warm platter.

Steps:

• Melt butter in heavy large nonstick skillet over medium-high heat. Add zucchini and sauté until tender, about 3 minutes. Using slotted spoon, transfer zucchini to plate. Remove skillet from heat. Beat yolks and creamy herb cheese in small bowl to blend. Using clean dry beater, beat egg whites in medium bowl until soft peaks form. Fold yolk mixture into whites.
• Place same skillet over medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle zucchini evenly over. Cook until omelet begins to set, about 3 minutes. Sprinkle cheddar cheese over. Using large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.

Steps:

• Beat the eggs and water, and add the flowers to the mix.
• Season to taste with salt and pepper.
• Heat the butter in a skillet til very hot, then add the eggs.
• After it begins to set, crumble the goat cheese evenly over it.
• Stop cooking when just barely set, to avoid drying it out.
• Garnish with herbs and serve.

Steps:

• In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese. , Bake at 350° for 5-7 minutes or until eggs are set and cheese is melted.