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Zucchini Omelet |
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Serves: 2 Print this Recipe(Omelet de Huevo con Calabacitas) Category: Egg Dishes Pale green squash called calabacitas that are rounder than our darker green zucchini, is the native squash often used in Mexican cooking. Although calabacitas can be found in some places in the United States, I often use zucchini, which is more readily available. This recipe serves two, but for single-serving omelets, divide the ingredients and cook separately. 4 large eggs 2 teaspoons milk 1/4 teaspoon salt, or to taste 2 tablespoons vegetable oil or butter 1/4 cup finely chopped white onions 2 small plum tomatoes, peeled and finely chopped 1 cup finely diced zucchini 1 serrano chile, minced with seeds 2 slices (thin) Monterey Jack cheese or cheddar cheese 1. In a small bowl, beat the eggs with the milk and salt. Set aside. In a medium nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring, 1 minute. Add the tomato and cook until the juices cook away, about 1 minute. Add the zucchini and serrano chile. Cook, stirring, until the zucchini edges turn bright green, about 45 seconds. 2. Spread the zucchini out flat on the surface of the pan, and pour in the beaten eggs. Shake and tilt the pan to level the eggs. Cover, and cook until the eggs are set, about 4 minutes. Lay the cheese on half of the omelet and using a large spatula, fold in half and cook about 30 seconds, or to desired doneness. Slide the omelet onto a plate. Cut in half and serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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