Flat Omelet with Rutabaga

1. 1

   Put 2 tablespoons olive oil in an 8- or 10-inch nonstick skillet, and turn heat to high.

2. 2

   Add rutabaga and about 1/3 cup water, watching out for spatters.

3. 3

   Cook, stirring occasionally, until rutabaga separate and are soft looking and the water has evaporated.

4. 4

   Continue to cook, sprinkling with salt and pepper, until they begin to brown, about 5 minutes more.

5. 5

   Turn heat to low.

6. 6

   Beat eggs with some salt.

7. 7

   Add remaining olive oil to pan and pour eggs over rutabaga, using a wooden spoon to distribute the vegetable evenly if necessary.

8. 8

   Cook, undisturbed, until the eggs are barely set, 5 to 10 minutes.

9. 9

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

* Per serving · 4 servings · Values may vary.