Thin and buttery…so Delicious. What I love is you can use any fresh herbs you have. I use thyme, basil, rosemary, or marjoram. It is your canvas to add what you please. This is a favorite simple pleasure.
1 lb small zucchini
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon finely chopped fresh herbs of your choice, dried is fine, but fresh is BEST
2 large eggs
1 large pinch black pepper
1 tablespoon unsalted butter
1. Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with salt in a large bowl and let stand 30 minutes.
Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.
(note: I sometimes skip the stranding and try to remove as much water by hand, because I get really impatient when I am hungry!).
2. Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in herbs, then let mixture cool to warm, about 15 minutes. (note: again, when impatient, I skip the cooling. When hunger hits I am not to be trifled with!)
3. Lightly beat eggs with zucchini and pepper in a large bowl, using a fork.
4. Heat butter in skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing zucchini evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.
5. Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
6. Shake skillet to loosen omelet from pan, then slide omelet onto a large plate.
7. Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up, into skillet. Cook omelet until underside is set, about 1 minute, then slide omelet onto a serving plate.