Spicy Zucchini Omelet Food

MOM'S BEST ZUCCHINI OMELET

Steps:

• In a large or medium-size non-stick skillet, and on medium heat, add 1 tablespoon of olive oil, garlic, and chopped onions. Saute for about 2 minutes, until the onions are softened.
• Add chopped zucchini and saute zucchini for a few minutes until the zucchini is cooked and softened, stirring occasionally about 5 minutes. Season with salt and pepper to taste. Remove from heat. Set aside to cool for a few minutes.
• Meanwhile, lightly scramble 3 eggs in a mixing bowl. Transfer the zucchini into the eggs, add the grated cheeses and stir until well combined.
• Using the same skillet (and no need to clean it), heat on medium heat, and add the additional tablespoon of olive oil. When the oil is hot, gently pour in the egg and zucchini mixture and lower the heat to low. Gently shake the skillet to make sure the omelet isn't sticking to the bottom. Simmer on lowest heat for 2 to 3 minutes, or more if needed (it's a thicker omelet).
• Use a spatula and gently lift one side of the omelet to see if the eggs are golden brown, and not burning. When the eggs on the bottom are cooked (not loose or running).
• Then use a small plate, one that is about the same size of the skillet and turn it over and on top of the omelet, hold your hand on top of the plate and carefully flip over the omelet onto the plate. Then slide the omelet back into the skillet to finish cooking, additional 2 to 3 minutes.
• Remove and cut into pieces and serve.
• Yields: 2 to 3 servings

ZUCCHINI OMELET

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.

ZUCCHINI OMELETTE

Steps:

• Melt the butter in a 9" non-stick frying pan.
• Fry the zucchini 8 minutes over moderate heat.
• When zucchini is golden, add basil, nutmeg, and salt and pepper to taste.
• Continue cooking 30 seconds, stirring to combine. Then remove to a plate, leaving as much butter in the pan as possible.
• Add the eggs to the pan and continue cooking on medium heat. As edges begin to set, tease with a spatula to ensure they do not stick.
• When the bottom layer is set throughout, shake pan to ensure it does not stick and reduce heat to low.
• When the egg is almost set but still runny on top, add zucchini on one half and fold the other half on top.
• Serve hot, or if you don't like runny eggs cook a few minutes, then flip and cook another few minutes.

SPICY OMELETTE

Steps:

• Mix eggs, milk, salt and pepper and tabasco together and whisk into a froth. Go overboard if you want, the fluffier the eggs are the better they seem to taste (IMNSHO).
• Once eggs are in frying pan and cooking for a minute, add sausage.
• Right before folding eggs into omelette, add cheese so it doesnt get too melted. Use whatever kind of cheese you like. I usually use sharp cheddar, but you can use a mexican blend or I sometimes use Monterey Jack.
• Add two pieces of toast and a nice cup of chickory coffee and you've got a pretty good breakfast!

SPICY ZUCCHINI

Steps:

• Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
• Meanwhile, slice onion and cut zucchini into 1/4" rounds.
• Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
• Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
• Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).

ZUCCHINI SPAGHETTI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
• Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

ZUCCHINI OVEN OMELET

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.

SPICY ZUCCHINI OMELET

Steps:

• Spray a skillet with non-stick cooking spray and heat on medium heat.
• Saute the onion and zucchini for a few minutes to soften, but not brown them.
• Meanwhile, add the water, cumin, chili powder, salt and pepper to the eggs and lightly beat to combine.
• Pour egg mixture into skillet, over the onion and zucchini mixture, give it all a quick stir and then allow it to cook gently, untouched, for about 3 minutes.
• Using a rubber spatula, gently lift egg around the edges, pushing slightly in toward the center, to allow the uncooked egg to flow underneath.
• Reduce heat to medium-low and cook about 3-4 minutes, or until the top is mostly set.
• Pour the salsa in a straight line from one end of the omelet to the other, just off center.
• Gently pick up the opposite side of the omelet with your spatula and quickly fold it over onto the salsa.
• Serve with sour cream and additional salsa.