Tuesday, April 10, 2007
Flat Zucchini Omlete
Thin and buttery with a hint of sweet majoram, this is a favorite simple pleasure. As you can see, I couldn't wait two minutes to grab my camera before I took a bite.
1 lb small zucchini
1/2 teaspoon 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
Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with salt in a large bowl and let stand 30 minutes.
Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.
(note: when I'm hungry and impatient, I skip the standing and try to remove as much water by hand).
Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté 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. (note: again, when impatient, I skip the cooling. When hunger hits I am not to be trifled with!)
Lightly beat eggs with zucchini and pepper in a large bowl, using a fork.
Heat butter in 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.