Recipe: Italian Vegetable Omelet (using zucchini and tomatoes, 1960's)

ITALIAN VEGETABLE OMELET

"It is cooked through like a pancake."

2 tablespoons olive oil
1 small zucchini, diced
1 stalk celery, diced
2 fresh tomatoes, peeled
1/2 teaspoon salt
Dash ground black pepper
4 eggs, beaten
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried thyme leaves

Heat 2 tablespoons oil in skillet and saute zucchini and celery until celery is tender.

Add tomatoes, salt and pepper. Cook, covered, 10 minutes, stirring frequently.

Mix beaten eggs, cheese and thyme and pour over vegetables. Cook over low heat 8 to 10 minutes on each side.

Makes 4 servings
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Magazine recipe clipping (might be Woman's Day), 1960's