In Greek, this is very long, but the Greek word for omelet is ομελέτα (say: oh-
meh-LET-tah). Homemade omelets are large affairs, and this is no exception. It has a lot of veggies and three eggs, and although the recipe is for two, it could work for three. Although you may prefer zucchini less cooked, give this a try. When the zucchini, tomatoes, and olive oil have time to cook so that all excess liquid cooks off, the resulting mixture is delicious!
Zucchini & tomato omelet
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 pound of zucchini (2 large), stems removed, cut across in 1/4-inch or less slices
- 2 ripe tomatoes, grated (use a coarse grater) or peeled and finely chopped
- 3 eggs + 1 tablespoon of water, beaten with a fork
- 1/3 cup of olive oil
- 2 teaspoons of sea salt
- freshly ground black pepper
Preparation:
Salt the zucchini slices in a colander and set aside to drain for at least 10 minutes.
In an 8 or 9-inch nonstick frying pan, heat the oil over medium heat. Add drained zucchini and tomatoes and sauté for 5 minutes, stirring frequently. Reduce heat and simmer for 30 minutes, stirring occasionally, until the liquid from the tomatoes has cooked off and only the oil remains.
Add egg and water mixture and, with a fork, distribute evenly through the vegetables. Turn a few times until well browned on both sides (about 8-10 minutes).
To turn:
- Run a spatula under the sides and bottom of the omelet to loosen. Put a plate over the top of the pan and turn the omelet out onto the plate. Slide the omelet back into the pan to cook the other side.
In between turns, spread out omelet with a fork to allow it to cook all the way through.
Serve hot.
Yield: serves 2
