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.