Omelette With Zucchini Tomato And Basil

A sermon is meant to be a proclamation of the truth of God as mediated through the preacher. People do not want to listen to a string of quotations of what other people have thought and said. They have come to listen to you; you are the man of God, you have been called to the ministry, you have been ordained; and they want to hear this great truth as it comes through you, through the whole of your being. They expect it to have passed through your thought, to be a part of your experience; they want this authentic personal note.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheese/eggs	6	Servings

INGREDIENTS

		FILLING
2	T	Unsalted butter
1/4	lb	Mushrooms, thinly sliced
1		Tomato, medium *
1/8	t	Pepper
6	T	Parmesan cheese, grated fresh
1		Shallot, minced
1		Zucchini, medium/julienned
1/4	t	Salt
2	T	Basil, chopped
		OMELETTES
12		18 eggs, 2 to 3 per person
		Pinch pepper
6	T	Unsalted butter, 3/4 stick
		Pinch salt
1	T	Club soda

INSTRUCTIONS

From: "0000000ccccccc" <wlockman@ra1.randomc.com>  Date: Tue, 21 May
1996 22:27:06 +0000  Peeled, seeded, and coarsely chopped 1. TO MAKE
THE FILLING: In a  medium skillet, heat the butter over medium heat
until melted. Add  the shallot and saute` until soft; about 2 minutes.
Add the mushrooms  and saute` another 2 minutes.  Add the zucchini and
continue to  saute` for 2 minutes. 2. Add the tomato and cook over high
heat for 2  minutes to evaporate any excess liquid from the tomato.
Add the  salt, pepper, and basil and mix well. Taste for seasoning.
Cover to  keep warm. 3. TO PREPARE EACH OMELETTE: Whisk 2 to 3 eggs
with ta  pinch of salt, a pinch of pepper, and 1/2 teaspoon club soda
until  smooth. 4. Melt 1 tablespoon butter in an 8-inch omelette pan or
skillet over medium heat until it begins to sizzle. 5. Pour in the  egg
mixture and stir it in the center of the pan with the flat side  of a
fork. With the prongs of the fork, lift the edges on the  omelette so
any uncooked mixture runs to the edge of the pan.  Vigorously slide the
pan back and forth over the heat until the  omelette begins to slip
around freely. 6. When the omelette is  lightly cooked but still creamy
in the center, spoon about 2  tablespoons of the filling over the half
of the omelette closer to  the pan's handle. Sprinkle 1 tablespoon of
the Parmesan cheese over  the filling. 7. Quickly jerk the pan toward
you with the handle so  that the other half of the omelette flips over
on top of the filling.  Slide the folded omelette onto a serving dish.
Serve immediately or  keep warm in a low oven while preparing the
remaining omelettes.  ADVANCE PREPARATION: The filling may be prepared
1 day in advance  without the basil and refrigerated.  Remove it from
the refrigerator  1/2 hour before using, add the basil and gently
reheat. Source: The  Taste Of Summer  Posted to Master Cook Recipes
List, Digest #93

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 337 Calories From Fat: 150 Total Fat: 17.1g Cholesterol: 45.1mg Sodium: 358.8mg Potassium: 542.6mg Carbohydrates: 42.8g Fiber: 1.6g Sugar: 2.2g Protein: 5.3g

As the flower in the garden stretches toward the light of the sun, so there is in the child a mysterious inclination toward the eternal light. Have you ever noticed this mysterious thing that when you tell the smallest child about God, [he or she] never asks with strangeness and wonder, “What or who is God – I have never seen Him,” but listens with shining face to the words as though they soft loving sounds from the land of home. Or when you teach a child to fold [his or her] little hands in prayer that [he or she] does this as though it were a matter of course, as though [it was] opening for [the child] that world of which [he or she] had been dreaming with longing and anticipation. Or tell them, these little ones, the stories of the Savior, show them the pictures with scenes and personages of the Bible – how their pure eyes shine, how their little hearts beat.

R.C.H. Lenski