Zucchini and potato omelets
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Potatoes, diced |
| 1 | cup | Zucchini, diced |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Olive Oil |
| ⅔ | cup | Onion, chopped |
| 1 | tablespoon | Fresh Dill, chopped or |
| ¼ | teaspoon | Dried Dill |
| 1 | large | Chili pepper, minced or |
| ½ | teaspoon | Hot Red Pepper Flakes |
| Salt & Pepper to taste | ||
| 4 | larges | Eggs |
| 2 | tablespoons | Milk |
| 2 | tablespoons | Butter |
| Sour Cream | ||
Directions
GARNISH
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 Chiappetta's Kitchen.
Submitted By ANNE MARIE CHIAPPETTA On 05-31-95