Zucchini And Potato Omelets Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 cup: Potatoes, diced
1 cup: Zucchini, diced
1 tbsp: Butter,
2 tbsp: Olive Oil,
2/3 cup: Onion, chopped
1 tbsp: Fresh Dill, chopped or
1/4 tsp: Dried Dill,
1 large: Chili pepper, minced or
1/2 tsp: Hot Red Pepper Flakes,
Salt & Pepper to taste,
4 large: Eggs,
2 tbsp: Milk,
2 tbsp: Butter,
GARNISH
Sour Cream,
Directions:
Drop diced pototoes into boiling water and cook 5 minutes. Add diced
zucchini to water and cook 3 minutes longer. Drain & set aside. Heat
butter & olive oil in medium skillet. Saute onions until they start
to color. Add reserved potatoes & zucchini and stir to coat with oil.
Sprinkle with dill, chili, and add salt & pepper to taste. Cook over
medium-low heat for 5 minutes. Heat omelet pan. Beat 2 eggs in small
bowl with 1 tablespoon milk and salt & pepper. Melt 1 tablespoon
butter in pan. when butter has melted and foam subsided, pour in
beaten eggs. Run spatula around edge, lifting gently to let uncooked
eggs on top run to bottom. When eggs are almost set, spoon half of
potato-zucchini mixture to one side. Cover and cook 1 minute. Fold
omelet over the filling. Slide on to warm serving plate and serve
immediately with a dollop of sour cream. Repeat above for second
omelet.
Recipe from Anne Marie Chiappettas Kitchen.
Submitted By ANNE MARIE CHIAPPETTA On 05-31-95
Source from luhu.jp
zucchini to water and cook 3 minutes longer. Drain & set aside. Heat
butter & olive oil in medium skillet. Saute onions until they start
to color. Add reserved potatoes & zucchini and stir to coat with oil.
Sprinkle with dill, chili, and add salt & pepper to taste. Cook over
medium-low heat for 5 minutes. Heat omelet pan. Beat 2 eggs in small
bowl with 1 tablespoon milk and salt & pepper. Melt 1 tablespoon
butter in pan. when butter has melted and foam subsided, pour in
beaten eggs. Run spatula around edge, lifting gently to let uncooked
eggs on top run to bottom. When eggs are almost set, spoon half of
potato-zucchini mixture to one side. Cover and cook 1 minute. Fold
omelet over the filling. Slide on to warm serving plate and serve
immediately with a dollop of sour cream. Repeat above for second
omelet.
Recipe from Anne Marie Chiappettas Kitchen.
Submitted By ANNE MARIE CHIAPPETTA On 05-31-95
Source from luhu.jp