1 pound zucchini, cut into 1/2 inch dice
Salt
1/4 cup (1/2 stick) butter
2 medium-size onions, finely chopped
1 garlic clove, minced
2 large rip tomatoes, peeled, seeded, and chopped
1 1/2 cups minced cooked chicken
1 teaspoon chopped fresh tarragon leaves or 1/2 teaspoon dried, crumbled
Black pepper to taste
8 large eggs
3 tablespoons chopped fresh parsley leaves (optional)
1. Pace the zucchini in a colander, sprinkle salt over the top, toss, and let drain 30 minutes. Rinse, pat dry with paper towels, and set aside.
2. In a large heavy skillet, melt about 2 tablespoons of the butter over moderate heat, add the zucchini, onions, and garlic, stir till the zucchini turns a bright green, about 5 minutes, and spoon evenly over the zucchini mixture. Melt the remaining butter in the skillet, add the chicken and tarragon, season with salt and pepper, stir for 5 minutes, and spoon evenly over the tomatoes.
3. In a large mixing bowl, beat the eggs well, pour over the casserole, and make till puffy and golden, 25-30 minutes. To serve, let rest about 5 minutes, cut into wedges, and sprinkle the parsley, if using.
* James Villas, Crazy for Casseroles
ReplyDelete"Different fresh vegetables can be used, leftover cooked turkey, pork, ham, and even sweetbreads can be substituted for the chicken, and the seasonings can be varied. And, if you're realy in a rush and don't care to take time layering the casserole, you can simpy saute all the major components together in the butter, scrape into the casserole, pour the beaten eggs over the top and bake. Do not try to overcook this omelet--which can be touchy. It should be puffy but still slightly soft. Also, when I have on hand some light tomato salsa (fresh or bottled). I might heat it up to spoon over each wedge or serve it at room temperature on the side.