Zucchini and Goat Cheese Omelette for Breakfast

With a little extra time on my hands this morning, I decided to use the zucchini I found in the fridge before it would turn into an science project. The vegetable was still firm, with no spots of any kind, smelled fresh and begged to be julienned, sautéed and stuffed into an omelette with a little soft goat cheese. It put a smile into my husband's face who had been up since the wee hours, already driven one daughter to school, and worked in the office for an hour. Here's my recipe for one serving:

Zucchini-and-Goat-Cheese Omelette

Ingredients:

butter and olive oil

1/2 medium-size zucchini, julienned

kosher salt

2 eggs (sometimes I remove one of the egg yolks to lighten the dietary cholesterol load and give it to the dogs that are always appreciative of such small gestures of love)

1/2 to 1 ounce of soft goat cheese, crumbled

Melt a pat of butter in a small (8- or 10-inch) non-stick pan, add very little olive oil and sauté the zucchini until it's just softened a bit. Sprinkle a little kosher salt on top of the zucchini while sautéeing it. Remove the zucchini from the pan and place it in a covered bowl to keep warm. Do not wipe the pan clean.

Whisk the eggs together with about a tablespoon of water and pour into the pan over medium or medium-low heat. Wait until the eggs start to set, spread the zucchini on half of the eggs, sprinkle with crumbled goat cheese and fold over. Keep in the pan just long enough for the cheese to warm through and melt. Serve immediately.