Zucchini omelet

Zucchini Omelet (Frittata di Zucchine)

A variety of vegetables may be used in place of zucchini.

6 eggs
1/4 cup water
3 tablespoons minced parsley
3 tablespoons soft bread crumbs
1 teaspoon salt
1 clove garlic, finely chopped
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch slices
All-purpose flour
Grated Parmesan cheese

Beat eggs, water, parsley, bread crumbs, salt and garlic.

Heat oil in 8-inch broiler-proof skillet over medium heat until
hot.
Coat zucchini with flour; cook until golden, about 2 minutes
on each side.
Pour egg mixture over zucchini.
Cook until eggs are
thickened throughout but still moist, 3 to 5 minutes.
Gently lift
edge with fork so that uncooked portion can flow to bottom.
Sprinkle with cheese.

Set oven to broil or 550 degrees F.
Broil omelet with top 5
inches from heat until golden brown, 3 to 4 minutes.
Loosen edge
with spatula; slip omelet, cheese side up, onto serving plate.

Yields 3 servings.