ChinDeep

Good morning! We made these flavorful omelettes for breakfast this morning and they turned out too good not to share the recipe. They make a very pretty presentation too, but we opted to just eat them instead of turning the morning into a photo session

Open-Face Zucchini Omelette

(serves 1)

1/2 small green zucchini, sliced 1/4 inch thick

2-3 teaspoons extra virgin olive oil

2 eggs

1/2 clove garlic, minced

2 large basil leaves sliced ‘chiffonade‘

2 Tablespoons grated Parmesan cheese

1/4 cup grated extra sharp cheddar cheese

a little onion powder

salt and freshly ground pepper to taste

1/4 of a lemon

Heat 2 teaspoons extra virgin olive oil in a non-stick skillet over medium-high heat. Brown zucchini slices until golden on both sides. Transfer to a plate. Brown the garlic until just golden and transfer to zucchini plate. Add 1 more teaspoon oil to the skillet. Beat the two eggs with 2 Tablespoons water. Add to the skillet, swirling slightly to evenly coat the bottom. Arrange zucchini slices and basil over the top of the omelette. Sprinkle the garlic, salt, pepper, and onion powder over. Cook until omelette is set and the bottom is golden brown. Transfer to a plate. Sprinkle the cheeses over the top and serve with a lemon wedge for squeezing over.

Enjoy!

~Melissa

This is a fabulous salad to make when your veggie garden starts producing an abundance of produce. So delicious and so good for you!

6 small, firm zucchini, grated

3 carrots peeled and grated

1 yellow bell pepper,stem and seeds removed

5 large radishes, ends trimmed

1 stalk celery, ends trimmed, chopped fine

3 ears sweet corn, kernels cut from cob

1/4 cup mixed, fresh herbs (such as basil, parsley, oregano or dill)-chopped fine

1/4 cup mayonnaise

6 Tablespoons fresh lemon juice

3/4 teaspoon celery seeds

1 and 1/2 Tablespoons sugar

1/4 teaspoon salt

2 Tablespoons freshly grated lemon zest

freshly ground black pepper

Grate zucchini and carrots (using the side of the grater that produces the largest veggie ribbons.) Transfer to a large bowl.  Cut the yellow pepper and radishes into 1-inch matchsticks and add to bowl. Add finely chopped celery, the fresh sweet corn kernels and fresh herbs. In a small bowl, combine mayo, lemon juice, celery seed, sugar, salt, lemon zest, and a few turns of freshly grated black pepper. Mix well. Pour over vegetables and toss to thoroughly combine all ingredients. Garnish with zucchini blossoms if desired.

Enjoy!

~Melissa