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1
Place the dried mushrooms in a bowl and pour on the boiling water.
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2
Let sit for 15 to 20 minutes, until the mushrooms are soft.
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3
Place the steel-cut oats in a bowl.
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4
Add salt to taste.
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5
Line a strainer with cheesecloth and place over the bowl.
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6
Drain the mushrooms, pouring their soaking liquid through the strainer, and then squeeze liquid out of the mushrooms while holding them over the strainer.
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7
The oatmeal should be submerged in the soaking liquid (add a little water if it is not).
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8
Leave the oatmeal to soak for 20 minutes while you prepare your other ingredients.
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9
Rinse the mushrooms of any sand.
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10
Drain them, then squeeze dry and chop medium-fine.
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11
Set aside.
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12
Heat 1 tablespoon of the olive oil in a wide saucepan over medium-high heat and add the soaked steel-cut oats, along with any liquid remaining in the bowl.
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13
Stir constantly until all of the liquid has evaporated and the oats are cooked al dente, about 3 minutes.
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14
Remove from the heat.
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15
Heat another tablespoon of the olive oil over medium heat in a heavy 10- or 11-inch nonstick skillet.
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16
Add the onion and a pinch of salt.
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17
Cook, stirring often, until onion is tender and translucent, about 5 minutes.
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18
Add the garlic, zucchini, mushrooms and sun-dried tomatoes and cook, stirring, for another minute, until the zucchini begins to soften.
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19
Add the steel-cut oats, stir together until everything is well combined, and remove from the heat.
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20
In a large bowl, beat the eggs and season to taste with salt and pepper.
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21
Add the oregano or marjoram and 3/4 cup of the Parmesan.
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22
Stir in the oat mixture and mix well.
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23
Clean the pan and wipe dry.
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24
Return the skillet to medium-high heat and add the remaining tablespoon of olive oil.
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25
When the oil is hot, pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula.
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26
Cover the pan tightly and turn the heat to medium.
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27
Cook for 10 to 15 minutes, until the eggs are set (insert a knife in the middle; it should come out clean).
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28
Remove the lid and remove from the heat.
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29
Let sit for a few minutes in the pan, then invert onto a serving plate.
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30
Top with the remaining Parmesan.
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31
Allow to cool for 10 to 15 minutes and cut in wedges.
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32
Serve with a simple marinara sauce.
