Ingredients
- 1 tbsp unsalted butter, divided
- 8 slices small zucchini (about 1/4 in thick), halved lengthwise
- 3 large eggs
- 1 tbsp finely chopped fresh chives
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1 slice prosciutto (about 1/2 oz), cut into 1/2-inch pieces
- 1 oz smoked mozzarella, sliced
Omelet with Chives, Zucchini, Prosciutto, and Smoked Mozzarella
Meal: Appetizer
Cuisine: American
Ingredient: Vegetables
Season: Fall
Contributor: David Bonom and Marge Perry
Directions
Makes 1 Serving
- Melt 1 teaspoon butter in an 8-inch nonstick skillet over medium heat. When the foam subsides add the zucchini slices and cook, turning occasionally, until lightly browned and softened, about 3-4 minutes. Transfer to a plate and reserve.
- Lightly beat the eggs, chives, salt, and pepper in a bowl.
- Melt the remaining 2 teaspoons butter in the skillet over medium heat. When the foam subsides, pour in the egg mixture. Using a silicone spatula, push the cooked egg towards the center, tilting skillet in a circular motion to allow uncooked egg to flow to the outside. Cook 3-4 minutes or until eggs are no longer runny. Flip the omelet and top one half with the cheese, reserved zucchini slices, and prosciutto. Cover the skillet and cook 1 minute. Fold the plain half of the omelet over the filling; slide onto a plate and serve.
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