Koozer's Kitchen: Zucchini Omelet

Okay, this isn't the greatest thing I've ever made, and not quite worth the effort, but it does have an interesting, vegetable-matter-composty taste. In a good way. Slightly adapted from the Gourmet recipe.

Zucchini Omelet

3 zucchinis
2 eggs
2 tsp fresh marjoram
1 tsp fresh thyme (optional)
2 TB Olive oil
1 TB Butter
Salt
Pepper

1. Trim the ends off the zucchinis and peel. Grate the zucchinis using the larger holes on the grater. Once grated, add some salt and let sit in a collander over your sink for 30 minutes. This will draw out excess water. But if you don't want to wait 30 minutes, just pat the zucchini dry, lightly salt, and move on.

2. Heat up the oil in a large pan and fry up the zucchini until golden. (If you didn't "sweat" the water out of them first, it'll be a little mushier and not fry as well.)

3. Remove from heat and put zucchini into a large bowl. Add the marjoram and thyme and let cool, about 10 minutes. While it cools, clean your pan and then melt the butter over low heat.

4. In the bowl with the zucchini, beat in the eggs and some fresh pepper. When the butter is sizzly, pour into the pan and cook as you would an omelet. (I recommend keeping the heat low and giving the omelet time to set before flipping it over.)

5. Even though it's only two eggs, this makes a massive, hearty omelet. The marjoram adds a Spring-like flowery taste that classes up the dish, making it something you could have for dinner or even to serve as smaller pancake-like rounds when entertaining (think Spanish tapas). This might also be good baked, frittata-style, if you're making a larger quantity.

6. The Gourmet recipe calls for it to be served at room temperature, but that's nasty.