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Zucchini Omelet
640	Vegetable Other: Eggs
	Yield/Servings: 6 to 8 servings
Ingredients:
3 tbs. olive oil 2 celery tops 6 sprigs parsley 1/2 clove garlic 1 lb. zucchini 1 medium onion 5 eggs 1/2 cup milk 1/2 tsp. salt	1/2 green pepper 3 tbs. olive oil 1/2 cup tomato sauce 1/2 tsp. sweet basil 1/2 tsp. oregano 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup grated parmesan cheese

Instructions:
Cut zucchini and green pepper into 1-inch cubes. Cut onion into eighths. Mix vegetables in large bowl. Put 3 cups of mixture into blender and cover with water and chop. Drain well and empty vegetables into skillet. Repeat with remaining vegetables. Add oil to vegetables and cook over low heat until zucchini is soft, stirring frequently. Add tomato sauce and seasonings, mix thoroughly and cook until mixture is thoroughly moistened. Put eggs, milk, salt and pepper into blender and process at stir until blended. Pour over zucchini mixture. Cover and cook over low heat until eggs are set. Sprinkle cheese on omelet, slip under broiler until lightly browned. Cut in wedges to serve.

Submitted by: Creative Cooking USA

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