Remnants of Summer II: Slivered Zucchini Parmesan Omelette

I had never tried this before, but with a left-over wedge of zucchini in the fridge and a terrible wish to not waste the gorgeous thing, I tried to fix up an interesting idea.

(Full recipe available upon request):
Using a peeler, I stripped off a pile of beautifully emerald slivers of the vegetable, then sauteed them in a cast iron skillet with some oregano, basil, and butter.

Wonderfully aromatic and comforting. Caya 2012.

Add beaten eggs, some whole or soy milk, plenty of freshly mortar-and-pestled black pepper, some sea salt - but not much! - and a dash of parmesan cheese, pour in over the zucchini once it has cooked to softened green with a little browning, and grab a spoon for maneuvering your omelette into being.

Roughly rustic, but good. Caya 2012

 And serve...with ruby slices of grapefruit, to balance.

Caya 2012.