Zucchini And Cheese Omelet

• 3 firm, dark green zucchini (about 1 1/4 lb.)
• 1 c. water
• 1/2 tsp. salt
• 3 Tbsp. olive or salad oil
• 2 cloves garlic (optional)
• 5 well beaten eggs
• 1 Tbsp. butter
• 1 c. (4 oz.) grated Mozzarella cheese
• 1 Tbsp. grated Parmesan cheese

1. Wash zucchini and cut into 1/2-inch thick pieces.
2. Put in frying pan that can also be put in oven and under broiler, preferably an iron one.
3. Add water, salt and oil and simmer about 15 minutes until zucchini starts to look transparent.
4. If desired, while zucchini is simmering, add garlic clove sliced lengthwise. Pour off water, oil and garlic, leaving zucchini in pan.
5. In another bowl, beat eggs, adding salt and pepper to taste.
6. Dot the zucchini with butter and keep over a low flame.
7. When butter is melted, add the well-beaten eggs.
8. Cook over a very low flame until the eggs start to look slightly firm.
9. The top will still be raw. Spread the cup of grated Mozzarella cheese on top and place the entire pan in a 350u0b0 double oven for about 10 minutes.
10. The whole thing will look messy and gooey.
11. Remove the pan from oven, sprinkle with Parmesan and place under boiler for about 5 minutes. Remove; cool 5 minutes.
12. Cut into wedges and serve.
13. Yields 4 to 6 servings.

firm, water, salt, olive, garlic, eggs, butter, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993538 (may not work)