Recipe: Zucchini Omelet (with green onion, basil and cheese, serves 2)

ZUCCHINI OMELET

"One more use for plentiful zucchini, but tasty enough that you'll want to buy zucchini in the winter!"

1 tablespoon butter
1 tablespoon olive oil
1 cup thinly sliced zucchini
1 green onion, thinly sliced
3 eggs
1 tablespoon water
1/2 teaspoon Durkee Basil Leaf
1/2 teaspoon salt
1/4 teaspoon Durkee Ground Black Pepper
1/4 cup Swiss OR Monterey Jack Cheese
1 tablespoon grated Parmesan cheese

Heat butter and oil in small skillet. Add zucchini and cook until light browned. Add onion.

Whisk eggs, 1 tablespoon water, basil, salt and pepper together. Add to skillet. Tilt skillet to constantly have uncooked eggs go to the side. When not quite set in middle sprinkle with Swiss and Parmesan cheese.

Roll or fold omelet as desired. Serve immediately.

Makes 2 servings
Source: Durkee, ACH Food Companies, Inc