To make omelets for a crowd, get all the filling ingredients prepped out in advance, and use two pans at once. (It’s easier than it sounds.) As you complete each “pair” of omelets, keep them warm on a nonstick baking sheet in a 200°F oven.
- 1 tablespoon unsalted butter, divided
- 8 slices small zucchini, (about 1/4-inch thick), halved lengthwise
- 3 large eggs
- 1 tablespoon finely chopped fresh chives
- 1/8 teaspoon ground black pepper
- Pinch of salt
- 1 slice proscuitto, (about 1/2 ounce), cut into 1/2-inch pieces
- 1 ounce smoked mozzarella, sliced
- Melt 1 teaspoon butter in an 8-inch nonstick skillet over medium heat. When the foam subsides add the zucchini slices and cook, turning occasionally, until lightly browned and softened, about 3-4 minutes. Transfer to a plate and reserve.
- Lightly beat the eggs, chives, salt, and pepper in a bowl.
- Melt the remaining 2 teaspoons butter in the skillet over medium heat. When the foam subsides, pour in the egg mixture. Using a silicone spatula, push the cooked egg towards the center, tilting skillet in a circular motion to allow uncooked egg to flow to the outside. Cook 3-4 minutes or until eggs are no longer runny. Flip the omelet and top one half with the cheese, reserved zucchini slices, and prosciutto. Cover the skillet and cook 1 minute. Fold the plain half of the omelet over the filling; slide onto a plate and serve.