You can call your French Omelette Italian if you use olive oil instead of butter and cook the eggs enough to give them a golden brown appearance. A lip-smacking anytime snack is ready.
- 2 medium zucchini, cut into about 1/4-inch slices
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 small onion, chopped
- 1/2 large red bell pepper, chopped
- 2 large cloves garlic, minced
- 8 large eggs
- 2 tablespoons water
- 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
- 1/4 cup freshly grated Parmesan or Romano cheese
Preheat oven to 230° C. Lightly brush the zucchini slices with some of the olive oil. Place on a baking sheet. Season tops with salt and pepper. Roast just until tender, about 20 minutes. Set aside.
Heat a 12-inch nonstick skillet with 1 tablespoon of the olive oil over medium heat. Add the onions and peppers. Sauté until tender, about 5 minutes. Add the zucchini and garlic; sauté another minute. Remove from heat. In a large bowl, beat the eggs with the water until frothy. Add the cooked vegetables, herbs and grated cheese. Whip until well-combined. Season with salt and pepper. Return the skillet to a medium-low burner. Add the remaining olive oil and heat. Add the egg mixture, stirring to distribute the vegetables all over. As the omelet is cooking, gently move portions of the bottom with a spatula to allow the uncooked eggs to flow through. When the top is almost set, place a large plate or the skillet lid on top of the skillet. Turn the skillet upside down, catching the omelet with the plate. Return the skillet to the burner and slide the omelet in so that the cooked side is now on the top. Cook for about one more minute, or until the bottom is set. Cut the omelet into wedges and serve hot, warm or room temperature.