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

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