Serves 2 to 3
This is one of my favorite omelets. It’s quick to prepare and makes a hearty, satisfying meal for any time of day. Try it for one of those 4:00 A.M. breakfasts after a night of serious partying, or else for the 1:00 P.M. brunch the next day.
• ½ lb. potato (about 1¼ cups diced)
• ½ lb. zucchini (about 1½ cups diced)
• ⅔ cup chopped onion (1 small)
• 1 Tbs. butter
• 2 Tbs. olive oil
• ¼ tsp. dried dill weed
• ¼ tsp. dried basil, crushed
• ½ tsp. crushed dried red pepper
• salt to taste
• fresh-ground black pepper to taste
• 5 to 6 eggs
• butter for frying
Garnish
• sour cream
1. Peel or scrub the potato and cut it in ½-inch dice. Wash, trim, and finely dice the zucchini. Drop the diced potato into boiling salted water and cook for 5 minutes, then drain it and set it aside. Cook the diced zucchini in boiling water for 3 to 4 minutes, drain, and set aside.
2. Heat the butter and the olive oil in a medium-sized skillet and sauté the onions in it until they start to color. Add the partially cooked potato and zucchini, the dill weed, basil, crushed red pepper, and salt. Cook this mixture over medium heat, stirring often, until the potatoes are just tender. Grind in some black pepper and add more salt if needed.
3. Make either 2 medium-sized or 3 small omelets according to the directions. When the eggs are almost set, spoon some of the hot vegetables onto one side and fold the other side of the omelet over the filling. Slide the omelets out onto warm plates and serve immediately with sour cream.
