Flat Zucchini Omelet
Need a gluten free, primal, fodmap friendly, and vegetarian main course? Flat Zucchini Omelet could be a super recipe to try. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 1. One serving contains 554 calories, 17g of protein, and 49g of fat. From preparation to the plate, this recipe takes about 25 hours. A mixture of pepper, salt, zucchini, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.
Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with 1 teaspoon salt in a large bowl and let stand 30 minutes.
Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.
Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and saut zucchini, stirring until golden, 6 to 7 minutes.
Remove skillet from heat and stir in marjoram, then let mixture cool to warm, about 15 minutes.
Lightly beat eggs with zucchini, pepper, and remaining 3/4 teaspoon salt in a large bowl, using a fork.
Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance.
Add egg mixture, distributing zucchini evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.
Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
Shake skillet to loosen omelet from pan, then slide omelet onto a large plate.
Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up, into skillet. Cook omelet until underside is set, about 1 minute, then slide omelet onto a serving plate.