ZUCCHINI OMELET*

ZUCCHINI OMELET* image

Yield 4-6

Number Of Ingredients 10

3 Tablespoons olive oil
2 lb. small zucchini, trimmed and thinly sliced
4 eggs
3 Tablespoons milk
pinch of nutmeg
salt and pepper
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
12 fresh basil leaves, torn into pieces
2/3 cup fine dry bread crumbs

Steps:

Preheat oven to 350 In a skillet over moderate heat, warm 2 Tablespoons of the olive oil. Add the zucchini and fry, stirring frequently, until all the liquid released by the zucchini evaporates and the zucchini are just golden, about 10 minutes. In a bowl, whisk together the eggs and milk until well blended. Add the nutmeg and season with salt and pepper. Whisking constantly, gradually add the flour through a sieve to prevent lumps from forming. Add the zucchini and Parmesan and mix well. Stir in the basil. Oil an 8-inch ring mold with the remaining 1 tablespoon olive oil. Coat the mold with bread crumbs. Pour in the egg mixture. Bake until slightly golden, about 1 hour. Remove the mold from the oven. Run a thin, sharp knife blade around the edge of the mold to loosen the omelet, then invert onto a warm serving plate.