- 1 lb small zucchini
- 1 3/4 teaspoons salt
- 2 tablespoons olive oil
- 1 teaspoon finely chopped fresh marjoram flowers or leaves, or a pinch of dried marjoram
- 2 large eggs
- 1 large pinch black pepper
- 1 tablespoon unsalted butter
- Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with 1 teaspoon salt in a large bowl and let stand 30 minutes.
- Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.
- Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in marjoram, then let mixture cool to warm, about 15 minutes.
- Lightly beat eggs with zucchini, pepper, and remaining 3/4 teaspoon salt in a large bowl, using a fork.
- Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing zucchini evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.
- Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
- Shake skillet to loosen omelet from pan, then slide omelet onto a large plate.
- Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up, into skillet. Cook omelet until underside is set, about 1 minute, then slide omelet onto a serving plate.