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Flat Omelet With Rutabaga

Anonymous August 20 2005

3 Tbsp. extra virgin olive oil, divided

1 1/2c. frozen diced rutabaga

Salt and pepper

4 or 5 eggs

Freshly grated Parmesan cheese

Put 2 tablespoons olive oil in an 8- or 10-inch nonstick skillet, and

turn heat to high. Add rutabaga and about 1/3cup water, and cook,

stirring occasionally, until rutabaga separate and are soft looking

and the water has evaporated. Continue to cook, sprinkling with salt

and pepper, until they begin to brown, about 5 minutes more. Turn

heat to low. Beat eggs with some salt. Add remaining 1 tablespoon

olive oil to pan and pour eggs over rutabaga, using a wooden spoon

to distribute the vegetable evenly if necessary. Cook, undisturbed,

until the eggs are barely set, 5 to 10 minutes. Grate Parmesan over

the top and serve hot, warm or at room temperature.

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