Three-Egg Omelet - green zucchini

Method

• Lay the zucchini, carrot and radish out on a rimmed baking sheet, cover with the onions, sprinkle with the zest and juice and black pepper, and drizzle with olive oil.
• Let marinate at room temperature for 2 hours.
• Crack the eggs into a medium glass bowl, and beat them until they turn pale yellow.
• Heat a heavy-bottomed nonstick saute pan over medium-low heat; add the butter, and let it melt.
• Sprinkle the eggs with some salt and white pepper, then grab your whisk and whisk like crazy.
• When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs.
• Let the eggs cook for up to a minute-don't stir!-or until the bottom starts to set.
• With a heat-resistant rubber spatula, gently push 1 edge of the eggs into the center of the pan while tilting the pan to allow the still-liquid eggs to flow in underneath.
• Repeat with the other edges until there's no liquid left.
• Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface.
• If it sticks at all, loosen it with your spatula.
• Gently flip the egg pancake over, using your spatula to ease it over if necessary.
• Cook for another few seconds, or until there is no uncooked egg left.
• With your spatula, lift 1 edge of the egg and fold it across and over, so the edges line up; don't overcook or allow the egg to turn brown.
• If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so.
• Just don't let it get brown.
• Gently transfer the finished omelet to a plate.
• Serve with the marinated vegetables, and top with pickled vegetables.