Shredded zucchini is mixed in with the eggs for one giant, extra-hearty omelet that gets cut in half to feed two. Marinara sauce complements the mozzarella and basil.
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Lovely and delicious, nice gourmet twist for breakfast, lunch or a light dinner. I had buffalo mozzarella handy, so just laid two thin slices over half the omelette, folded the top over, then topped with hot marinara. Great recipe for those of us that have to watch our carbs, too.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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