Recipe

Basil Omelet And Mozzerella Sandwiches Recipe


Basil Omelet And Mozzerella Sandwiches Recipe
just another tasty sandwich

Jjals

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Ingredients
  • 25 minutes * 4 sandwiches
  • 11/2 cups thinly shredded zucchini (from 1 medium zucchini) Extra-virgin olive oil
  • 1/2 teaspoon fresh lemon juic
  • Coarse sea salt
  • Freshly ground black pepper
  • 4 large eggs, lightly beaten
  • 2 tablespoons julienned fresh basil leaves
  • 8 (1-ounce) balls smoked scamorza cheese or mozzarella
  • 4 (5-inch) lengths of French bread, split horizontally leaving the halves attached, lightly toasted

Directions
  1. In a bowl, toss together zucchini, 2 teaspoons oil, lemon juice, and generous pinch salt and pepper.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of the eggs; sprinkle with half of the basil and pinch salt and pepper. Cook, lifting edges to let uncooked egg run under¬neath and shaking skillet occasionally to loosen omelet, until almost set, 1 to 2 minutes. Fold omelet into thirds in pan and transfer to a cutting board. Repeat with remaining eggs and basil.
  3. Wipe pan dry with paper towel. Add cheese to pan and cook over medium-high heat until lightly golden on both sides (balls will melt and form a crust), about 5 minutes total.
  4. Cut omelets into 2 pieces each. Make sandwiches with zucchini, omelet pieces and cheese

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Comments


Oh, This sounds wonderful, John. Thanks, you're on a roll... pun intended. LOL


Yum!


A 5 from me


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