Flat Omelet with Rutabaga

• 3 tablespoons extra virgin olive oil
• 1 1/2 cups frozen diced rutabaga
• Salt and pepper
• 4 or 5 eggs
• Freshly grated Parmesan

1. Put 2 tablespoons olive oil in an 8- or 10-inch nonstick skillet, and turn heat to high.
2. Add rutabaga and about 1/3 cup water, watching out for spatters.
3. Cook, stirring occasionally, until rutabaga separate and are soft looking and the water has evaporated.
4. Continue to cook, sprinkling with salt and pepper, until they begin to brown, about 5 minutes more.
5. Turn heat to low.
6. Beat eggs with some salt.
7. Add remaining olive oil to pan and pour eggs over rutabaga, using a wooden spoon to distribute the vegetable evenly if necessary.
8. Cook, undisturbed, until the eggs are barely set, 5 to 10 minutes.
9. Grate Parmesan over the top and serve hot, warm or at room temperature.

extra virgin olive oil, rutabaga, salt, eggs, parmesan

Taken from cooking.nytimes.com/recipes/7214 (may not work)