Omelette With Zucchini Tomato And Basil

* Exported from MasterCook *

OMELETTE WITH ZUCCHINI TOMATO AND BASIL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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



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